Tofu Katsu Curry


  • 300g extra firm tofu
  • Flour mix
  • 1/4 cup plant-based milk
  • 80g vegan cornflake
  • 1/2 onion
  • 2 medium carrots
  • 2 cloves garlic
  • 1/2 tbsp curry powder
  • 1/2 tsp garam masala
  • 1 tbsp plain flour
  • 300ml vegetable stock
  • 2 tbsp coconut cream
  • Salt and pepper season to taste


  1. Cut the tofu and dip them in the flour mix, plant-based milk and the vegan cornflakes. Fry each side for 2-3 minutes.Bake them at 180°C for 15 minutes (fan)

  2. Make sauce: Add the onion and carrots in a pan and fry for 7 minutes. Add the garlic and fry for 2 minutes. Add the curry powder, garam masala and plain flower and fry for 1 minute. Add the vegetable stock and let it simmer for 10-15 minutes. Add the coconut cream, salt and pepper. Put the mix into the blender and mix until smooth

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