Vegan Tofu Katsu Curry
Ingredients
Tofu
- 35g plain flour
- 60ml plant based milk
- 80g vegan-friendly cornflakes
- 300g extra firm tofu
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
- olive oil
- salt
- pepper
Serving
- 150g jasmine rice
- 2 handfuls of mixed salad leaves
- 1 spring onion
Preparation
Cut the extra firm tofu into slices or cubes.
Set up a breading station with plain flour, plant-based milk, and crushed vegan-friendly 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.
Chop the onion, carrots, and garlic cloves.
Sauté the chopped vegetables in olive oil until softened.
Add curry powder, garam masala, and plain flour, stirring to combine and cook for a minute.
Gradually pour in the vegetable stock, stirring to avoid lumps, and simmer until thickened.
Stir in coconut cream, salt, and pepper to taste.
Cook the jasmine rice according to package instructions.
Serve by plating the rice, topping with fried tofu, pouring over the curry sauce, and adding mixed salad leaves and sliced spring onion.
