Vegan Tofu Katsu Curry

Fancy a meal that’s a little different from the rest? I have the perfect recipe for you, Tofu Katsu Curry. The tofu is covered in a gluten free batter and polenta coating to make it crispy and golden and then topped with a silky katsu curry sauce. The recipe is also oil free as you will baking the tofu rather than frying. These little twists will not only make the meal more nutrient dense but you can ditch those extra calories from added oil too.

Don’t forget if you make the katsu curry recipe, tag me @pinchofkindness of Instagram and Facebook or use #pinchofkindness.

Tofu Katsu Curry

  • Servings: 2 - 4 portions / 8 Portions of katsu curry sauce
  • Difficulty: Medium
  • Print

This tofu katsu curry is the perfect dish for a cosy night in. The tofu is crispy and pairs perfectly with the umami packed katsu curry, fluffy rice and crunchy broccoli. This recipe isn’t complicated but requires a little bit of multi-tasking. However, it is well worth it and you won’t be disappointed with the end result.



  • 450g firm tofu
  • Batter:

  • 50g chickpea flour
  • 1 tsp soy sauce
  • 2 tbsp apple cider vinegar
  • 50ml water
  • Coating:

  • 50g polenta
  • 2 tbsp nutritional yeast
  • ½ tsp Chinese-5-spice
  • 1 tsp garlic powder
  • Katsu Curry Sauce:

  • 1 small onion
  • 1 medium carrot
  • 100g mushrooms
  • 1 tbsp miso paste
  • 200ml coconut milk (half a can)
  • 500ml boiling water
  • 3 tsp curry powder
  • 1 tsp Chinese-5-spice
  • 3 tsp teriyaki sauce
  • 2 tsp soy sauce
  • 3 tsp rice vinegar
  • 1 tbsp maple syrup
  • 2 cm fresh ginger
  • 2 large cloves of garlic
  • Juice of ½ lemon
  • ½ tsp chilli powder
  • Pinch of Kindness


  1. Pre-heat the oven to 180°c – 350°f – Gas Mark 4, and line a baking tray with grease proof paper.
  2. Cook your rice following the instructions on the packet. Or if using a rice cooker allow to turn to ‘keep warm’ once rice is cooked.
  3. Drain the tofu and then use a tofu press or tea towel to drain any excess liquid.
  4. Cut the tofu into 1 cm slices and leave on tea towel.
  5. Dice the onion and finely chop the ginger, garlic, carrot and mushrooms.
  6. Heat up a non-stick sauce pan (use 1tsp of oil if you don’t have non-stick pan).
  7. Once the pan is hot, add the onions to the pan on a low heat and allow the, to start caramelising slowly.
  8. Whilst the onions are cooking, add all of the batter ingredients into a flat dish and mix together. And add the coating ingredients into another flat dish/ plate.
  9. Dip each piece of tofu into the batter then into the coating then place onto the baking tray. Once they are all coated place in the oven and set a time for 30 minutes.
  10. The onions should be nice and caramelised now, so add the carrots ginger, garlic and mushrooms and cook though for 3-5 minutes
  11. Time to add all of the liquids. Add 500 ml of boiling water to the pan, followed by the soy sauce, teriyaki, rice vinegar and coconut milk.
  12. Turn the heat up and simmer the veg for at least 20 minutes. The carrots need to be soft enough to blend.
  13. Prep your greens of choice and add to a hot non-stick pan. Cook on a low heat and allow to brown gently. Add water when needed to deglaze and steam the vegetables.
  14. Back to the sauce, stir in the curry powder, chilli powder and 5-spice .
  15. Take the pan off the heat and use a hand blender to create a smooth sauce.
  16. Add the miso and blend together (**always add miso towards the end of cooking, this way you gain the most from the flavour and nutritional value**).
  17. Add a squeeze of lime juice and taste. Depending on your flavour palette, you may want to add extra salt, acid, spice or sweetness.
  18. Serve the rice, vegetables and tofu on a plate and top the tofu with the delicious umami filled, katsu curry sauce.
  19. Any curry sauce you have left you can store in the fridge and use up within three days or freeze it in an air tight container/freezer bag.


Per Serving of Katsu curry sauce only : 75 calories ; 4.8 g fat; 5.6 g carbohydrates; 1.7 g protein; 1.3 g fibre; 0.9 g salt.

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