Katsu Curry 

A hearty Japanese curry loaded with tender potatoes and carrots is topped with crispy panko-coated tofu to create this flavorful plant-based meal.


Tofu Vegan Butter Potato Carrots Japanese Curry Cubes Panko Breadcrumbs Vegan Milk Garlic

Sauté the onion for about 5 minutes. Stir in the potato, carrots and the garlic and cook for 5 minutes.

Add in curry cubes and seasoning and bring to a boil, then reduce to a simmer for 15 to 20 minutes.

Whisk the flour and milk in a bowl, and pour the panko into a second bowl. Dip tofu into milk mixture, then coat in panko.

Pan-fry tofu for about 2 to 3 minutes on each side. Place on a paper towel to absorb excess oil.

Add rice to one half of the bowl, and fill the other half with the curry. Top with sliced tofu, sesame seeds and scallions.


Easy, achievable, vegan and plant-based recipes!