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
To serve
- 150g jasmine rice
- 2 handfuls of mixed salad leaves
- 1 spring onion
Preparation
Cut the tofu into even pieces for coating.
Coat the tofu pieces first in flour, then dip in plant-based milk, and finally press into crushed cornflakes to bread them.
Fry the breaded tofu in oil until golden and crispy on all sides.
Chop the onion, carrots, and garlic into small pieces.
Sauté the chopped vegetables in olive oil over medium heat until softened.
Add curry powder, garam masala, and flour to the vegetables, stirring well to form a paste.
Gradually pour in vegetable stock while stirring to avoid lumps, and bring the mixture to a simmer.
Stir in coconut cream and season the sauce with salt and pepper to taste.
Cook the jasmine rice according to package instructions or until fluffy.
Assemble the dish by placing the fried tofu on a plate, topping with curry sauce, and serving with rice, salad leaves, and sliced spring onion.
