Vegan Japanese Tofu Katsu Curry

veganricha.com

Terri Clinton

I enjoy a whole food plant based lifestyle.

14 oz ( 400 g) Extra firm tofu pressed between paper towels for 15 minutes and then sliced

subheading: for the curry sauce:

15 oz ( 425.24 ml) can of full-fat coconut milk

1 cup ( 240 ml) 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

½ tsp garam masala

¾ tsp salt

½ tsp sugar or maple syrup

1 tsp soy sauce , tamari for gf, coconut aminos for soyfree

1 tsp tomato paste or ketchup

½ tsp garlic powder

subheading: for the breading:

1 cup ( 108 g) Panko bread crumbs ( or other breadcrumbs. If they’re too large then crush them a little before using)

¼ tsp salt

¼ tsp cayenne optional

subheading: for the bowl:

pickled vegetables Such as carrots, radish and cucumber

cooked rice, scallions, asian chili sauce such as sambal oelek

Directions at veganricha.com

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