Tofu Katsu Curry is a modern vegan twist on the classic Japanese comfort dish, featuring crispy panko-breaded tofu cutlets served with a rich, savory curry sauce made from carrots, potatoes, and onions. Easy to make and perfect for weeknight dinners, this plant-based version blends traditional Japanese flavors with fresh, locally-inspired ingredients—bringing a soulful, Southern comfort vibe to a globally loved recipe.
Table of Contents
Get ready to whip up a delicious Tofu Katsu Curry that’s crispy, flavorful, and perfect for an easy weeknight dinner. This vegan Japanese curry features golden panko-crusted tofu paired with a rich, savory curry sauce loaded with carrots, potatoes, and onions. Inspired by my travels and love for Southern comfort, I’ve added a fresh twist to this classic dish, using local ingredients and a whole lot of heart. Follow this step-by-step guide to create a plant-based meal that brings joy and connection to your table.
Tofu Katsu Curry Recipe: Crispy Breaded Tofu with Authentic Japanese Curry
Crispy panko-breaded tofu served with a savory Japanese curry sauce, packed with carrots, potatoes, and mushrooms. A vegan comfort food classic.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Japanese
- Diet: Vegan
Ingredients
1 block (14 oz) firm or super firm tofu
1 cup panko breadcrumbs
1/4 cup plant-based milk
1/4 cup aquafaba
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Oil for frying
1 package (3.5 oz) Japanese curry roux
2 medium carrots, sliced
2 medium potatoes, diced
1 large onion, chopped
1 cup mushrooms, sliced
3 cups water
1 tbsp soy sauce
1 tbsp vegetable oil
2 cups cooked jasmine rice
Shredded cabbage
Bull-Dog tonkatsu sauce
Instructions
1. Press tofu for 30 minutes, then slice into 4 cutlets.
2. Set up three bowls: flour with salt and pepper, plant-based milk with aquafaba, and panko breadcrumbs.
3. Dip each tofu cutlet in flour, then aquafaba mixture, then panko.
4. Heat oil in a skillet and shallow-fry tofu until golden, about 3-4 minutes per side.
5. In a pot, heat vegetable oil and sauté onions until soft.
6. Add carrots, potatoes, and mushrooms; cook for 5 minutes.
7. Add water and soy sauce, bring to a boil, then simmer for 10 minutes.
8. Stir in curry roux until dissolved and sauce thickens.
9. Serve tofu over rice with curry sauce, cabbage, and tonkatsu sauce.
Notes
Freeze tofu overnight for a chewier texture.
Use gluten-free flour and panko for a gluten-free version.
Air-fry or bake tofu for a lighter option.
A Southern Take on Tofu Katsu Curry
Growing up in Tennessee, I learned that food builds bridges between people. My grandmother’s Sunday dinners taught me to pour love into every dish. Years later, while traveling across America, I fell in love with Japanese cuisine in California, where Tofu Katsu Curry stole my heart. The crispy tofu, coated in panko breadcrumbs, paired with a warm, fragrant Japanese curry sauce felt like comfort food with a global twist. Back at Southern Roots, I started experimenting with Tofu Katsu, using firm tofu and local veggies to create a vegan Japanese curry that’s now a menu star.
This Tofu Katsu Curry recipe brings that same warmth to your kitchen, blending my Southern roots with bold Japanese flavors. It’s simple, satisfying, and perfect for sharing with loved ones. If you loved this crispy tofu katsu with rich Japanese curry, you’ll definitely want to try my Poached Oven Baked Potatoes Recipe next. These tender, golden potatoes are the perfect side dish — simple, satisfying, and totally plant-based.
Why Tofu Katsu Curry Feels Like Home
Tofu Katsu Curry combines textures and flavors that spark joy. The crunch of panko breadcrumbs on crispy tofu meets the hearty, aromatic curry roux, packed with potatoes, carrots, and mushrooms. It’s a dish that invites everyone to the table, whether you’re vegan or just craving something new. My version uses plant-based ingredients, like aquafaba for breading, to keep it accessible and delicious. Every bite reminds me of those long dinners with my grandmother, where stories and laughter flowed as freely as the food.
Looking for your next cozy vegan dinner?
After enjoying this Tofu Katsu Curry, don’t miss my Butter Bean Lasagna: 7 Irresistible Reasons To Make It Now. It’s hearty, creamy, and packed with plant-based protein, a true comfort food classic with a twist.
Tips for a Perfect Tofu Katsu
For the best Tofu Katsu, start with firm or super firm tofu and press it to remove excess water. Freezing the tofu overnight enhances its texture, making it chewier and perfect for frying. Use panko breadcrumbs for that signature crunch, and don’t skip the Japanese curry roux, like S&B Golden Curry, for authentic flavor. Whether you shallow-fry, deep-fry, or air-fry, this dish delivers comfort with every bite.
Ingredients for Tofu Katsu Curry
Before diving into the recipe, gather your ingredients. This dish uses simple, fresh components to create a flavorful vegan Japanese curry. The tofu gets crispy with panko breadcrumbs, while the curry sauce brings warmth with classic vegetables like carrots, potatoes, and onions. Here’s what you’ll need for four servings.
Tofu Katsu Ingredients
- 1 block (14 oz) firm or super firm tofu, pressed and sliced into 4 cutlets
- 1 cup panko breadcrumbs
- 1/4 cup plant-based milk (soy or almond works great)
- 1/4 cup aquafaba (chickpea brine) or plant-based egg substitute
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for shallow-frying or air-frying
Japanese Curry Ingredients
- 1 package (3.5 oz) Japanese curry roux (S&B Golden Curry, medium spice)
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 large onion, chopped
- 1 cup mushrooms, sliced
- 3 cups water
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cups cooked basmati or jasmine rice
- Shredded cabbage and Bull-Dog tonkatsu sauce for serving
| Ingredient | Quantity |
| Firm tofu | 1 block (14 oz) |
| Panko breadcrumbs | 1 cup |
| Carrots | 2 medium |
| Potatoes | 2 medium |
| Japanese curry roux | 3.5 oz |
Preparing Your Tofu Katsu with Japanese Curry
Now that you’ve got your ingredients ready, let’s dive into making Tofu Katsu Curry. This section walks you through each step to create crispy tofu and a rich Japanese curry sauce. Whether you’re pan-frying or air-frying, these steps ensure a delicious vegan Japanese curry that’s packed with flavor. Follow along to transform firm tofu and fresh veggies into a comforting meal that’s perfect for any night.
How to Make Crispy Tofu Katsu
Start by pressing your firm or super firm tofu for 30 minutes to remove excess water. This step is key for crispy tofu. Slice the tofu into four even cutlets. Set up three bowls: one with flour, salt, and pepper; another with plant-based milk mixed with aquafaba; and a third with panko breadcrumbs. Dip each tofu cutlet in flour, then the aquafaba mixture, and finally coat it generously with panko. Heat oil in a skillet over medium heat and shallow-fry the cutlets for 3-4 minutes per side until golden and crunchy. Alternatively, air-fry at 375°F for 15-18 minutes, flipping halfway. Place the crispy tofu on a paper towel to drain.
Crafting the Perfect Japanese Curry Sauce
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add sliced carrots, diced potatoes, and mushrooms, stirring for another 5 minutes to soften the veggies. Pour in 3 cups of water and 1 tablespoon of soy sauce, then bring to a boil. Reduce to a simmer and cook for 10 minutes until the vegetables are tender. Break the Japanese curry roux (like S&B Golden Curry) into pieces, stir it into the pot, and simmer for 5 more minutes until the sauce thickens. Adjust seasoning if needed. This rich, aromatic sauce ties the dish together.
Serving Your Tofu Katsu with Japanese Curry
Once your Tofu Katsu and Japanese curry sauce are ready, it’s time to plate this comforting dish. Serving Tofu Katsu Curry is all about balancing textures and flavors, from the crispy tofu to the rich, veggie-packed curry. This section shares tips to make your meal visually appealing and delicious, perfect for an easy weeknight dinner or a special gathering with loved ones.
Plating Tofu Katsu for Maximum Appeal
Scoop a generous portion of cooked jasmine rice or basmati rice onto each plate, creating a fluffy base. Slice the crispy Tofu Katsu into strips to showcase its golden panko crust. Arrange the tofu slices neatly over the rice, letting the crunch stand out. Spoon the warm Japanese curry sauce, loaded with carrots, potatoes, and mushrooms, beside or slightly over the tofu for a vibrant contrast.
Add a handful of shredded cabbage on the side for a fresh, crunchy element. Drizzle Bull-Dog tonkatsu sauce over the Tofu Katsu for a tangy kick, and if you like, add a small dollop of Kewpie mayo for creaminess. This colorful presentation makes every bite inviting.
Tips for a Memorable Meal
Make your Tofu Katsu Curry unforgettable by serving it hot to keep the tofu crispy. Pair it with a side of pickled radish or a light miso soup to complement the rich curry roux. For a vegan twist, ensure your tonkatsu sauce is plant-based. Garnish with chopped green onions for a pop of color. Serve immediately to capture the dish’s warmth and comfort, bringing everyone together for a meal that sparks joy and connection, just like my grandmother’s Sunday dinners.
If you loved this crispy tofu katsu with rich Japanese curry, you’ll definitely want to try my Poached Oven Baked Potatoes Recipe next. These tender, golden potatoes are the perfect side dish — simple, satisfying, and totally plant-based.
FAQ
What is tofu katsu curry?
Tofu Katsu Curry is a vegan twist on a Japanese classic. It features crispy, panko-breaded tofu cutlets served with a rich, savory Japanese curry sauce made from curry roux and vegetables like carrots, potatoes, and onions. The dish balances crunchy textures with warm, aromatic flavors, making it a comforting meal for any night.
How do you make tofu katsu gluten-free?
To make Tofu Katsu gluten-free, swap all-purpose flour for rice flour and use gluten-free panko breadcrumbs. Ensure the Japanese curry roux is gluten-free (check labels, as some brands include wheat). Serve with gluten-free tonkatsu sauce and jasmine rice for a fully gluten-free meal.
Do I need to freeze tofu before frying?
Freezing tofu is optional but recommended. It creates a chewier texture, helping the tofu hold up during frying. Press the tofu, freeze it overnight, then thaw before slicing. This step ensures your Tofu Katsu stays crispy and absorbs less oil.
Can tofu katsu be baked or air-fried instead of deep-fried?
Absolutely! For a lighter option, bake the breaded tofu at 400°F for 20-25 minutes, flipping halfway, until golden. Alternatively, air-fry at 375°F for 15-18 minutes. Both methods yield crispy tofu without the need for deep-frying, perfect for a healthier Tofu Katsu Curry.
What veggies are in Japanese curry?
Traditional Japanese curry includes carrots, potatoes, and onions, which add heartiness and flavor. This recipe also incorporates mushrooms for an earthy twist. Feel free to add zucchini or green beans for extra variety, keeping the curry vibrant and nutritious.
What curry base is used for the sauce?
The curry sauce uses Japanese curry roux, like S&B Golden Curry, dissolved in water with sautéed vegetables. This creates a thick, flavorful sauce with a mild spice level, perfect for pairing with crispy Tofu Katsu.
Conclusion
This Tofu Katsu Curry recipe blends crispy tofu with a rich, veggie-packed Japanese curry sauce, creating a comforting dish that’s perfect for weeknight dinners or sharing with friends. Inspired by my Southern roots and love for global flavors, this vegan recipe brings warmth and connection to every bite. Serve it with jasmine rice, shredded cabbage, and a drizzle of Bull-Dog tonkatsu sauce for a meal that sparks joy. Dig in and share the love!