🌱VEGAN japanese KATSU CURRY 🍛 recipe !!

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber, while regular breadcrumbs are often less expensive.

firm tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh is higher in protein, while silken tofu is usually cheaper.

curry powder

🥗Healthier: homemade curry spice mix

💰Cheaper: cumin and turmeric

Homemade mixes can reduce costs and allow for customization.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories, while coconut cream is richer.

Prepare the curry roux by heating vegetable oil in a pan and adding flour, curry powder, salt, garlic powder, onion powder, and brown sugar. Cook until combined and set aside.

For the katsu tofu, slice the firm tofu and marinate it with sesame oil, soy sauce, and garlic powder.

Coat the marinated tofu in flour, dip in almond milk, and then coat with a mixture of panko breadcrumbs, olive oil, garlic powder, salt, white pepper, and onion powder.

Bake the katsu for 10-20 minutes at 200 degrees Celsius or pan-fry in olive oil until golden brown.

In a separate pot, heat olive oil and sauté chopped onion, garlic, carrot, and potatoes until softened.

Add veg stock and bring to a simmer, then stir in the prepared roux, salt, and brown sugar. Adjust seasoning with soy sauce and ketchup if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens