This super easy Japanese curry sauce hits all the spots.
We think that this is ideal for a mid-week dinner as all the ingredients are staples and a perfect way to sneak some more veg into a family’s meal. Another reason why this is a suburb all-round recipe is that if you are catering for all tastes (our household has 4 preferences for proteins) you can easily substitute the Tohu with other things, even more veg. It’s great with sweet potato, aubergine or courgettes.
Make more than you need and keep some in the freezer for last minute meals.

Serves: 4

Cooktime: 15m

Prep time: 20m

Difficulty: Easy

Vegan

Gluten Free

everything you need

For Katsu sauce:

1 onion
4 large carrots
4 garlic cloves
1 tbsp curry powder
1 tsp garam masala
2 tbsp plain flour
800 ml vegetable stock

For the Crispy Tohu:

400g x Tohu
150g cornflakes
100ml almond milk
50g plain flour

To garnish:

Spinach leaves or any green leaves
Thinly sliced spring onion
Thinly sliced cucumber

 

Step 1
Step 2
Step 3
Step 4
Step 5

Step 1

Preheat the oven to 200. Begin by chopping the onion and carrots (medium sized) and start to fry off in a little oil. Fry for around 10 minutes until they are soft but not browned.
Add the chopped garlic and fry for a further 3 minutes.

back to ingredients

Step 2

Add all the dry spices, garam masala, curry powder and flour and fry off for 1 minute, then add the hot vegetable stock. Let this simmer for at least 20 minutes.

back to ingredients

Step 3

In 3 separate bowls, add the almond milk, flour and crushed up cornflakes. Slice the Tohu into the desired shape, we liked the thin rectangles but you can shape as you like. First cover with milk, then the flour, then fully cover in the cornflakes. It’s a bit messy! Once all are covered, heat some oil in a frying pan and pan-fry each one carefully for 2/3 minutes on each side so they are nice and browned. Once fried, place them on a baking tray and oven bake for 20 minutes while your sauce is bubbling away.

back to ingredients

Step 4

While the Tohu is in the oven, blend all the sauce ingredients together to make a smooth sauce. You can add more water to gain the consistency you want. Cook the rice according to the packet.

back to ingredients

Step 5

Remove the crunchy Tohu from the oven and place on a dish with the cooked fluffy rice and smooth Katsu sauce. Garnish with crisp spring onion and leaves. Delicious mid-week meal!

back to ingredients
Midweek Vegan Katsu Curry
Midweek Vegan Katsu Curry