Tofu Katsu Curry – Crispy and Comforting

Jul 13

Tofu katsu curry is one of those vegan meals that feels like the ultimate comfort food – it’s crispy, golden, full of bold Japanese-inspired flavour, and surprisingly simple to make at home. Whether you’re already obsessed with katsu curry or trying it for the first time, this recipe will quickly become a staple in your dinner rotation.

We’re talking crunchy tofu katsu slices, served on a bed of fluffy rice, smothered in a rich and creamy curry sauce that’s packed with veggies and big flavour. It’s hearty, wholesome, and 100% satisfying.

Let me break it down so you can bring this classic to life in your own kitchen – no animal products needed.

Why You’ll Love This Tofu Katsu Curry

Crispy and comforting – The tofu katsu delivers that golden crunch you crave.
Full of flavour – The curry sauce is rich, mildly spiced and veggie-loaded.
Easy to prep – Simple pantry staples and everyday ingredients.
Perfect for meal prep – Leftovers reheat beautifully the next day.
Family favourite – Even the kids will go back for seconds!

Tofu Katsu Curry Ingredients Spotlight

Here’s what you’ll need to make this irresistible katsu curry with tofu:

Firm tofu: Pressed and sliced into rectangles
Panko breadcrumbs: Gives you that light and crunchy texture.
Carrot, onion and garlic: The veggie base of your curry sauce.
Curry powder, turmeric & garam masala: For deep, warming spice.
Soy sauce, tomato paste & maple syrup: Adds umami, richness and a touch of sweetness.
Green peas: Adds texture and a pop of colour.
Vegetable stock: Helps create that silky, savoury sauce.
Flour and soy milk: Forms the “glue” to help the breadcrumbs stick to the tofu.

Tofu Katsu Curry Air Fryer Option

Want to make your tofu katsu a little lighter? You can absolutely cook the crumbed tofu in the air fryer instead of pan-frying.

Tofu Katsu in the Air Fryer:

Preheat your air fryer to 200°C (390°F).
Lightly spray the breaded tofu with oil on both sides.
Cook in a single layer for 15–18 minutes, flipping halfway through, until golden and crispy.

This method still gives you that satisfying crunch, without needing to fry in oil.

Vegan Katsu Curry Variations to Try

Swap tofu for tempeh or eggplant: If you’re after something different.
Make it gluten-free: Use GF panko and tamari instead of soy sauce.
Add heat: A touch of chilli or sriracha in the curry sauce works beautifully.
Bulk it out: Add cooked potatoes, roasted pumpkin or sautéed mushrooms to the curry base.

FAQ: Tofu Katsu Curry

Can I make tofu katsu curry ahead of time?
Yes! The curry sauce can be made in advance and kept in the fridge for up to 4 days. Tofu is best freshly fried or air-fried, but leftovers still reheat well in the oven or air fryer.

What’s the best tofu to use for katsu?
Firm or extra-firm tofu is best. Be sure to press it first so it crisps up nicely.

Can I freeze tofu katsu curry?
You can freeze the curry sauce separately, but tofu katsu is best enjoyed fresh. The coating can lose its crispness after freezing.

This tofu katsu curry is one of those dishes that looks fancy but is super achievable. It’s satisfying without being heavy, packed with whole foods, and totally plant-based. Whether you're cooking for yourself, your family, or even non-vegan mates, this tofu katsu curry recipe always delivers.

So next time you're craving a takeaway-style dinner but want to keep it homemade, give this katsu curry with tofu a go. You’ll be surprised how easy and flavourful it is!

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INGREDIENTS

Tofu Katsu Curry

1 onion, diced
3 garlic cloves, minced
2 carrots, sliced
1 tsp ginger powder
1 tbsp curry powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp tomato paste
2 cups vegetable stock
1 cup green peas
450g firm tofu
2 tbsp plain flour
100ml soy milk
1 cup panko breadcrumbs

METHOD

Heat oil in a frypan on medium heat and add onion, garlic and carrot to saute
Stir ginger, curry powder, garam masala and turmeric. Cook, stirring, until fragrant.
Add in maple syrup, soy sauce, tomato paste and stock. Stir and allow to simmer until carrots are tender.
Transfer sauce to a blender and blend until smooth. Add back to the pan on a low heat with green peas, until fully cooked.
In three bowls, add flour, milk and breadcrumbs into each.
Press and cut tofu into equal sized rectangles. Place tofu slices into flour, then milk and finally breadcrumbs. Make sure to cover all sides.
Shallow fry crumbed tofu in a frypan on medium heat, flipping to ensure all sides are browned. Pat any access oil off tofu with a paper towel.
Slice tofu rectangles diagonally and serve with rice and curry sauce