Katsu curry

Serves 2–3 · Time 40 min · Allergens soy, gluten (panko, flour)

Ingredients

Tofu cutlets

• 400 g extra-firm tofu, pressed and cut into thick slabs
• 30 g panko breadcrumbs
• 3 tbsp flour
• 3 tbsp plant milk mixed with 1 tbsp flour
• Salt, pepper and garlic powder

Curry sauce

• 1 onion, diced
• 2 carrots, chopped
• 2 garlic cloves and 1 tsp fresh ginger, minced
• 1 tbsp curry powder
• ½ tsp garam masala
• 500 ml vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup or brown sugar
• Cooked short-grain rice, to serve

Step by step

1. Start the sauce. Fry the onion, carrots, garlic and ginger in a little oil over medium heat for 5–6 minutes until soft. Stir in the curry powder and garam masala for 1 minute.
2. Simmer and blend. Add the broth, soy sauce and maple syrup. Simmer for 15 minutes until the carrots are soft, then blend until smooth. Keep it warm on low heat.
3. Coat the tofu. Season the slabs with salt, pepper and garlic powder. Dip each one in flour, then in the milk mix, then press it into the panko on both sides.
4. Fry until golden. Fry in hot oil for 3–4 minutes per side. Or air-fry at 200 °C for 12–15 minutes.
5. Serve. Slice the cutlets, put them next to the rice and pour over plenty of sauce.

Tip: make a double batch of sauce. It keeps for 4 days in the fridge.

Want more like this?

• Get the e-book: Vegan Comfort Kitchen (210 kr) or Vegama Bundle (445 kr)
• Cook it with us: masterclass in Esbjerg, Thursday 26 November