Vegan Tofu Katsu Curry
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Vegan Richa · by Vegan Richa★ 4.9 (20)

Vegan Tofu Katsu Curry

NUTRITION · PER SERVING40M COOK
CAL 38%·PRO 38%
CARBS 102G53% OF CAL
6G FIBER87G OTHER9G TOTAL SUGAR
FAT 33G38% OF CAL
24G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy panko-breaded tofu in a creamy, mildly spiced curry sauce made with coconut milk. A vegan take on Japanese katsu curry that's comfort food at its best.

mainjapanesecurrytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 oz Extra firm tofu (pressed between paper towels for 15 minutes and then sliced)
  • 15 oz can of full-fat coconut milk
  • 1 cup veggie broth
  • 1.5 tbsp of all purpose flour (for Glutenfree use 2 tsp rice flour and 1 tbsp corn starch)
  • 1 tbsp curry powder
  • 1/2 tsp garam masala
  • 3/4 tsp salt
  • 1/2 tsp sugar or maple syrup
  • 1 tsp soy sauce (, tamari for gf, coconut aminos for soyfree)
  • 1 tsp tomato paste or ketchup
  • 1/2 tsp garlic powder
  • 1 cup Panko bread crumbs (( or other breadcrumbs. If they’re too large then crush them a little before using))
  • 1/4 tsp salt
  • 1/4 tsp cayenne (optional)
  • pickled vegetables (Such as carrots, radish and cucumber)
  • cooked rice, scallions, asian chili sauce such as sambal oelek
PREP
20M
SODIUM
1596MG
ESTIMATE
COMPLETE

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