Tofu Katsu Curry

Fantastic flavour in this great vegan dish

Serves - 4-6 Heat 3 (1-5)

Rating - 4 (1-5)

Prep Time 10 Minutes Cooking Time 10 Minutes

Ingredients

400 g Pressed Tofu, cut into bite sized cubes

60 g Plain Flour

125 ml Soya Milk

125 g Breadcrumbs

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

1 tbsp Olive Oil

1 Onion, diced

1 Carrot, Chopped

2 Garlic Cloves, minced

500 ml Vegan Stock

2 tbsp Curry Powder

1 tbsp Cornstarch, mixed with 2 tbsp water

Method

Prepare tofu cutlets by dipping them in flour.

Then plant-based milk, breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Heat vegetable oil in a skillet and fry tofu cutlets until golden and crispy.

In a separate pot, sauté onion, carrot, and garlic in olive oil.

Now add curry powder and stir for 1 minute.

Pour in vegetable broth and simmer until carrots are tender.

Stir in cornstarch mixture to thicken.

Serve curry sauce over rice, topped with crispy tofu katsu.