Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Tofoo Katsu

by The Tofoo Co. from The Tofoo Cookbook

A vegan twist on the Japanese classic, this plant-based katsu from The Tofoo Cookbook combines crispy, breaded tofu with a mildly spiced curry sauce.


This fragrant Japanese-style curry sauce is a perfect partner for the crispy Tofoo. You can make the sauce ahead and even freeze it for a quick midweek meal.

Read more Read less


2 x 280g packs Naked Tofoo, drained, dried and each block sliced into 6 pieces
75g plain flour
the drained water from 1 x 400g can chickpeas
200g panko breadcrumbs
2-4 tbsp vegetable oil
basmati rice, to serve
For the katsu sauce:
2 tbsp vegetable oil
2 onions, finely chopped
2 carrots, peeled and diced
2 garlic cloves, crushed
4cm piece of fresh ginger, peeled and grated
2 tsp ground turmeric
4 heaped tbsp mild curry powder
2 tbsp plain flour
600ml vegetable stock
200ml coconut milk
2 tsp light soy sauce
2 tsp caster sugar, to taste


For the katsu sauce, heat the oil in a large pan. Add the onions and cook for 4-5 minutes or until just beginning to soften. Add the carrots, garlic and ginger, and reduce the heat to low to avoid the garlic burning. Cook for 4-5 minutes until all the vegetables are soft.

Add the turmeric and curry powder and cook over a low-medium heat until fragrant.

Add the flour to the pan, stir and cook for 2 minutes. Slowly add the stock, little by little, stirring as you go until you get a smooth sauce. Stir in the coconut milk. Add the soy sauce and sugar to taste. Simmer for 5 minutes. Leave to cool slightly and strain through a sieve to make it super smooth. You can also blitz the sauce with a blender for a really smooth texture. Set aside.

Dry each slice of Tofoo very well with kitchen paper. Set out three shallow bowls. Add the flour to one. Pour the water from the tin of chickpeas into the next. Whisk the chickpea water until it is white and fluffy. Finally, add the panko breadcrumbs to the third.

Dip the Tofoo in the flour, then the chickpea water froth, then the panko breadcrumbs.

Pour the remaining vegetable oil into a deep frying pan over a medium heat. Once hot, add the Tofoo in batches. Cook for about 3-4 minutes until golden brown on one side. Turn over and cook for a further 3-4 minutes or until golden brown.

Serve the Tofoo alongside steaming rice with a generous covering of the hot katsu sauce. Tuck in!

Why not try:

Using soy sauce instead of chickpea water.

Serving with a sharp vegetable pickle such as pickled onion or radish.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

More Vegan Recipes

View all

Vegan Sweet Potato Katsu

by Roxy Pope & Ben Pook from EASY

More Recipes from The Tofoo Cookbook

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week