Vegan katsu curry with tofu
Friday, February 28, 2020
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Vegan katsu curry with tofu is a plant-based version of this classic Japanese crowd pleaser! Panko encrusted firm tofu served with an aromatic curry sauce, plain rice, pickles and a simple salad.
Ingredients
∙ Serves 4
Produce
2 Carrots, medium
5 Garlic cloves
3 tsp Ginger
1 Granny smith apple, small
1 Lettuce, assorted leaves
1 Pickled radishes
1 White onion
Condiments
2 tsp Mirin
4 tbsp Soy sauce
4 tsp Tamari or soy sauce
1 heaped tbsp White miso paste
Pasta & Grains
2 cups Your favourite rice, cooked
Baking & Spices
1 All purpose flour / rice flour
4 tsp Curry powder
1 tsp Garam masala
1 Salt
Oils & Vinegars
2 tbsp Neutral tasting oil
1 Oil
2 tsp Rice vinegar
Bread & Baked Goods
100 g Panko breadcrumbs
Other
400 g 14 oz firm (cotton) tofu, pressed*
about 1 cup gelatinous aquafaba**, homemade or from a tin of chickpeas or ½ cup cornflour mixed in with water
Ingredients
∙ Serves 4
Produce
2 Carrots, medium
5 Garlic cloves
3 tsp Ginger
1 Granny smith apple, small
1 Lettuce, assorted leaves
1 Pickled radishes
1 White onion
Condiments
2 tsp Mirin
4 tbsp Soy sauce
4 tsp Tamari or soy sauce
1 heaped tbsp White miso paste
Pasta & Grains
2 cups Your favourite rice, cooked
Baking & Spices
1 All purpose flour / rice flour
4 tsp Curry powder
1 tsp Garam masala
1 Salt
Oils & Vinegars
2 tbsp Neutral tasting oil
1 Oil
2 tsp Rice vinegar
Bread & Baked Goods
100 g Panko breadcrumbs
Other
400 g 14 oz firm (cotton) tofu, pressed*
about 1 cup gelatinous aquafaba**, homemade or from a tin of chickpeas or ½ cup cornflour mixed in with water