Vegan recipe

Vegan Tofu Katsu Curry

Prep 15 mins
Cook 20 mins
Serves 4

This take on Japanese Katsu with pan-fried tofu is vegan and served over rice with a fruity curry that delivers delicious flavours in every bite. It’s the perfect balance of fresh and filling, so you’ll definitely be satisfied after eating this dish!

Authentic Tofu Block Find out more


For the katsu curry sauce:
4 tsp coconut oil
1 onion, finely chopped
1 apple, peeled and finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
1 tbsp freshly grated root ginger
4 tsp curry powder
1 tbsp garam masala
1 tsp Chinese 5 spice
½ tsp salt
½ tsp black pepper
250 ml vegetable stock
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp mirin
1 tsp cornflour
1 tsp sesame oil
2 tbsp vegetable oil
2 tbsp sesame seeds

For the tofu:
1 pack of Cauldron Organic Tofu, drained and pressed for 20 minutes
4 tbsp cornflour
¼ tsp salt
¼ tsp black pepper
4 tbsp aquafaba (the liquid from a can of chickpeas), whisked until stiff peaks
100g panko breadcrumbs
100ml vegetable oil, for frying

For the quick pickled vegetables:
4 radishes, thinly sliced
1 carrot, peeled into ribbons
125 ml rice wine vinegar
½ tsp salt

To serve:
4 portions of microwaveable rice
2 spring onions, thinly sliced
1 tbsp black sesame seeds


  1. For the katsu curry sauce, heat the coconut oil in a pan and set over a medium heat. Cook the onion, apple, carrot, garlic and ginger for 3 to 5 minutes. Stir in the curry powder, garam masala, Chinese 5 Spice, salt and pepper. Cook for 2 to 3 minutes or until fragrant. Stir through the vegetable stock and bring to a simmer. Whisk together the soy sauce, rice wine vinegar, mirin, cornflour and sesame oil until smooth. Stir into the sauce and cook for 3 to 5 minutes or until the sauce is thickened and the vegetables are tender. Using a hand blender, pulse the sauce until smooth.
  2. To make the tofu, slice the tofu block into 4 large pieces and set aside. Put the cornflour with the salt and black pepper into a shallow bowl, then put the aquafaba and breadcrumbs into two separate bowls. Take each piece of tofu and coat it first in the cornflour, then the aquafaba, then the panko breadcrumbs. Repeat this process with the rest of the tofu and set aside.
  3. In a heavy-bottomed pan, put the oil on a high heat. Transfer the tofu to the pan and cook for 3-4 minutes on each side, or until golden. Drain on kitchen roll and set aside.
  4. To make the quick pickled vegetables, put the vegetables in a bowl with the vinegar and salt and mix well.
  5. To serve, divide the rice between four bowls. Top each bowl with a portion of tofu and a selection of pickled vegetables. Drizzle with the katsu curry sauce and garnish with spring onions and sesame seeds.

Chef's tip

If you are short on time, look for a pre-made katsu curry sauce in the supermarket.