Vegan Tofu Katsu with Curry Sauce
Ingredients
- 35g plain flour
- 60ml plant based milk
- 80g vegan-friendly cornflakes
- 300g extra firm tofu
For the sauce
- 1/2 onion
- 2 medium carrots
- 2 garlic cloves
- 1/2 tbsp curry powder
- 1/2 tsp garam masala
- 1 tbsp plain flour
- 300ml vegetable stock
- 2 tbsp coconut cream
To serve
- 150g jasmine rice
- 2 handfuls of mixed salad leaves
- 1 spring onion
Cupboard essentials
- olive oil
- salt
- pepper
Preparation
Press the tofu to remove excess water
Cut the tofu into katsu-shaped pieces
Set up a breading station with flour, plant-based milk, and crushed cornflakes
Coat the tofu pieces first in flour, then in milk, and finally in cornflakes
Fry the breaded tofu in oil until golden and crispy
For the sauce, chop the onion, carrots, and garlic
Sauté the chopped vegetables in oil until softened
Add curry powder, garam masala, and flour, then cook for a minute
Gradually add vegetable stock and simmer until thickened
Stir in coconut cream and season with salt and pepper
Cook the jasmine rice according to package instructions
Prepare the salad leaves and chop the spring onion
Serve the tofu katsu with the curry sauce, rice, and salad
