Vegan Katsu Curry

• 份量: 6 servings
• 准备时间: 30 minutes
• 总时间: 55 minutes

配料

1 lb block firm tofu

2 tablespoons vegan butter or oil

1 medium yellow onion (chopped)

1 medium potato (peeled and cut into ½ inch equal cubes)

1 cup peeled and chopped carrots

3 cloves garlic (minced)

3 to 4 Japanese curry cubes (or 1 tablespoon curry powder)

3 cups water

½ teaspoon freshly ground black pepper

2 tablespoons ketchup (optional, but I love adding it)

optional: soy sauce or sea salt

Panko breadcrumbs

Salt and pepper (to taste)

Flour

Vegan milk

步骤

In a pan over medium heat, melt the vegan butter or heat the oil.

Once hot, add in the onions and cook for about 5 minutes until softened and translucent.

Add in the potato, carrots and the garlic. Stir to combine and allow to cook for another 5 minutes until fragrant.

If using curry powder, add in now and stir into the vegetables.

Add in the water, stir to combine, and then add in the curry cubes using that instead, the ground black pepper and the ketchup (optional). Bring to a boil, then lower to a simmer (with the lid off) over medium low heat.

Cook for 15-20 minutes with the lid off until the veggies are soft and the curry cubes are completely dissolved.

Stir to combine and feel free to add more water if you want your sauce slightly thinner. The sauce should be nice and thick.

Taste test and adjust seasonings if necessary.

Allow to cool

Serve with rice, tofu, scallion, sesame seeds

Cook and prepare rice separately

PREP THE TOFU:

Remove the pressed tofu. Cut the tofu in half in the middle of the block (along the depth of the tofu) for two pieces. Season with your favorite seasonings (I love adding some soy sauce too to get into the actual block). I love using garlic, onion powder, and pepper alongside the soy sauce.

Prepare a dredging station: one bowl with panko breadcrumbs (seasoned lightly with sea salt and black pepper), and the other with 1/2 flour and 1/2 vegan milk to create a thick batter. In the batter add in ½ teaspoon of each: salt, black pepper, garlic powder, onion powder and Korean chill pepper IF you have it (optional).

Bread the tofu in flour milk seasoned mix, then seasoned breadcrumbs, pressing the breadcrumbs on very firmly.

Heat 2-4 tablespoons of oil in a cast iron pan over medium high heat. Then fry in a pan until both sides are evenly browned, about 2-3 minutes per side.

Remove tofu and allow it to rest on a paper towel to absorb excess oil and to cool slightly.

Using a very sharp knife, cut the tofu diagonally into strips.

PREP YOUR BOWL:

To serve your bowl, add your rice into one half of the bowl. Add the Katsu curry with veggies into the other half. Top with the tofu, and then with sesame seeds and green scallions on top. Serve and enjoy!

营养

• 卡路里: 142 kcal
• 总脂肪: 6 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 5 g
• 反式脂肪: 1 g
• 钠: 151 mg
• 总碳水化合物: 14 g
• 膳食纤维: 2 g
• 总糖: 3 g
• 蛋白质: 8 g