Healthy Vegan katsu curry Recipe – Simple Recipe Ever

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Healthy Vegan katsu curry Recipe – Simple Recipe Ever :- Additionally, this gluten-free and vegan tofu katsu curry is a dish that is not only simple to prepare but also does not have any gluten in its composition. In addition to being easy to prepare, this recipe is also suitable for vegans and does not contain any gluten.



Healthy Vegan katsu curry Recipe – Simple Recipe Ever 

Healthy Vegan katsu curry Recipe - Simple Recipe Ever 
Healthy Vegan katsu curry Recipe – Simple Recipe Ever  



  • 400 g firm tofu pressed
  • olive oil
  • 4 garlic cloves crushed
  • 1 large carrot finely diced
  • 1 red onion finely diced
  • thumb size piece of ginger finely diced
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/2 tsp paprika
  • 1/2 teaspoon chilli flakes
  • 1/2 tsp fennel seeds
  • 2 tbsp gluten free flour ( I used corn flour)
  • 1 juice of lime
  • 500 ml veg stock
  • 100 ml vegan milk (I used almond)
  • handful gluten free breadcrumbs (I bought mine but you can make your own) 



See More :-  Easy Rhubarb Cake Recipe- Simple Recipe Ever


  • The first step is to press your tofu for five to ten minutes in order to remove any extra water.
  • During this time, add the diced garlic, carrot, onion, and ginger to a pot along with the olive oil and sauté them together for a few minutes. After that, whisk in the spices, lime juice, flour, and vegetable stock with a wooden spoon.


  • Turn the heat down to a low setting and let it simmer for ten to fifteen minutes, stirring it every five minutes if necessary, until it begins to thicken.
  • As soon as the tofu has been drained, cut it into “steaks” and try to get eight of them. Your vegan milk should be added to one bowl, and gluten-free breadcrumbs should be added to another bowl.


  • Take the tofu steaks and first dip them in the milk, and then place them in the breadcrumb dish, being sure to press the breadcrumbs into the tofu as firmly as possible.
  • A sufficient amount of olive oil should be heated in a frying pan, and then the tofu should be fried for a couple of minutes on each side until it is golden brown and crispy.


  • At long last, the Katsu sauce should be done; you can either strain it through a sieve to make it smooth, or you can simply leave it slightly chunky, according on your personal preference.



  • Substitutions & Variations: I have included a list of these in the post above.
  • To Store: Leftover curry sauce can be refrigerated for 3-4 days. The tofu katsu is best fresh when it has been fried. If you do have leftover fried katsu, it will keep for a day or two in the fridge and will be best reheated in an air fryer or dry pan.
  • To Freeze: Leftover curry sauce can be frozen for 3 months. I wouldn’t recommend freezing the fried tofu katsu.
  • Tip 1: Make this recipe oil free by air frying the tofu rather than frying it.
  • Tip 2: If you struggle to find gluten free breadcrumbs, it’s quite simple to make your own. Blend up a piece of stale gluten free bread into small crumbs and freeze. Remove from the freezer and use as instructed.
  • Tip 3: As this is a vegan Katsu curry, I have opted to use Tofu as the main source of protein, but this recipe will work just fine with chicken if you wish.





  • Calories: 256kcal |
  • Carbohydrates: 20g |
  • Protein: 20g |
  • Fat: 11g |
  • Saturated Fat: 2g |
  • Fiber: 6g |
  • Sugar: 6g




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    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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