1lbblock firm tofupressed for 30 minutes - to press tofu, use a tofu press, or wrap in kitchen towels and stack a heavy pan or books on top to squeeze out excess liquid
2tablespoonsvegan butter or oil
1mediumyellow onionchopped
1mediumpotatopeeled and cut into ½ inch equal cubes
1cuppeeled and chopped carrots
3clovesgarlicminced
3 to 4Japanese curry cubesor 1 tablespoon curry powder
3cupswater
½teaspoonfreshly ground black pepper
2tablespoonsketchupoptional, but I love adding it
optional: soy sauce or sea salt
Ingredients for dredging station:
Panko breadcrumbs
Salt and pepperto taste
Flour
Vegan milk
Instructions
In a pan over medium heat, melt the vegan butter or heat the oil.
Once hot, add in the onions and cook for about 5 minutes until softened and translucent.
Add in the potato, carrots and the garlic. Stir to combine and allow to cook for another 5 minutes until fragrant.
If using curry powder, add in now and stir into the vegetables.
Add in the water, stir to combine, and then add in the curry cubes using that instead, the ground black pepper and the ketchup (optional). Bring to a boil, then lower to a simmer (with the lid off) over medium low heat.
Cook for 15-20 minutes with the lid off until the veggies are soft and the curry cubes are completely dissolved.
Stir to combine and feel free to add more water if you want your sauce slightly thinner. The sauce should be nice and thick.
Taste test and adjust seasonings if necessary.
Allow to cool
Serve with rice, tofu, scallion, sesame seeds
Cook and prepare rice separately
PREP THE TOFU:
Remove the pressed tofu. Cut the tofu in half in the middle of the block (along the depth of the tofu) for two pieces.
Prepare a dredging station: one bowl with panko breadcrumbs (seasoned lightly with sea salt and black pepper), and the other with 1/2 flour and 1/2 vegan milk to create a thick batter.
Bread the tofu in flour milk seasoned mix, then seasoned breadcrumbs, pressing the breadcrumbs on very firmly.
Heat 2-4 tablespoons of oil in a cast iron pan over medium high heat. Then fry in a pan until both sides are evenly browned, about 2-3 minutes per side.
Remove tofu and allow it to rest on a paper towel to absorb excess oil and to cool slightly.
Using a very sharp knife, cut the tofu diagonally into strips.
PREP YOUR BOWL:
To serve your bowl, add your rice into one half of the bowl. Add the Katsu curry with veggies into the other half. Top with the tofu, and then with sesame seeds and green scallions on top. Serve and enjoy!
Notes
Calories for this specific recipe are calculate without the dredging station.How to store: I suggest keeping the tofu and curry in separate containers (or in a storage container with separate compartments) to keep the cutlets from getting soggy. The curry can be reheated in the microwave or on the stovetop. The tofu can also be microwaved, but the best way to restore some its crispiness is to pan-fry it in a splash of oil or warm it up in a 350ºF oven.How to freeze: I don’t recommend freezing the tofu, but the curry can be frozen in an airtight storage container for up to 3 months. You can reheat it from frozen, or let it thaw in the refrigerator before reheating.