Tofu Katsu Recipe
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Running on Real Food · by Deryn Macey★ 4.7 (3)

Tofu Katsu Recipe

NUTRITION · PER SERVING30M COOK
CAL 40%·PRO 48%
CARBS 128G64% OF CAL
9G FIBER106G OTHER13G TOTAL SUGAR
FAT 22G24% OF CAL
2G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy breaded tofu cutlets served with tonkatsu-inspired sauce, rice, cabbage, and cucumber. A satisfying plant-based Japanese-inspired meal with crunchy texture.

mainjapanesetofudairy freevegan
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Nutrition & ingredients

Ingredients

serves 3
  • 1 350g block extra-firm tofu, drained and patted dry
  • 1 cup panko breadcrumbs (60 g)
  • 2 tbsp ground flax (14 g)
  • ½ cup water (120 mL)
  • 1/3 cup all-purpose flour (40 g)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper
  • 2 tbsp neutral oil (like avocado or grape seed oil)
  • ¼ cup ketchup (70g)
  • 2 tsp chili-garlic sauce
  • 1 ½ tbsp soy sauce
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp maple syrup
  • ¼ tsp garlic powder
  • 2-3 tsp water (to slightly thin sauce)
  • cooked Jasmine or Basmati rice
  • 4 cups green cabbage (finely shredded, with a mandolin if possible (215 g))
  • cucumber (cut into half-moons)
  • sesame seeds
  • green onion
PREP
20M
SODIUM
1366MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.