Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 4.9 (7)
Vegan Katsu Curry
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 41%
CARBS 54G54% OF CAL
5G FIBER44G OTHER5G TOTAL SUGAR
FAT 13G29% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-coated tofu served over a fragrant Japanese curry of potatoes, carrots, and onions. Hearty and flavorful with a plant-based protein.
mainjapanesecurrybowltofu🍳 skilletvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb block firm tofu
- 2 tablespoons vegan butter or oil
- 1 medium yellow onion (chopped)
- 1 medium potato (peeled and cut into ½ inch equal cubes)
- 1 cup peeled and chopped carrots
- 3 cloves garlic (minced)
- 3 to 4 Japanese curry cubes (or 1 tablespoon curry powder)
- 3 cups water
- ½ teaspoon freshly ground black pepper
- 2 tablespoons ketchup (optional, but I love adding it)
- optional: soy sauce or sea salt
- Panko breadcrumbs
- Salt and pepper (to taste)
- Flour
- Vegan milk
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 41%
CARBS 54G54% OF CAL
5G FIBER44G OTHER5G TOTAL SUGAR
FAT 13G29% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 284mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 616mg
- Calcium
- 630mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.