This Tofu Katsu Curry is healthy, gluten-free, vegan, budget-friendly and absolutely delicious! It’s super easy to make and perfect when you fancy a takeaway but don’t have the budget for it. Tofu breaded with polenta served with a katsu sauce made from carrots, coconut cream and fragrant curry spices.
I have a strange relationship with curries (not in the way you think!) I don’t always like the idea of having a curry, but once I’m actually eating it I LOVE IT! Told you it was strange!
When I first moved to England I found it weird that one of the most popular takeaways (after my personal favourite – Chinese) was Indian! I never knew how popular curry was here, it’s definitely not as popular in South Africa!
Katsu Curry is actually Japanese. Therefore the above fact is actually completely irrelevant to this post. You’re welcome.
The word ‘Katsu’ refers to a breaded cut of meat. Traditionally this recipe would consist of a cutlet of meat in panko breadcrumbs and fried. Katsu is usually served along with a thick curry, coconut-ey sauce called Katsu Sauce!
How to make healthy Tofu Katsu Curry
Seeing as this is a healthy, gluten-free and vegan blog I will not be using meat or panko breadcrumbs. Instead this recipe calls for tofu and polenta!
I think polenta is a food that is completely underrated and forgotten about. But that’s a story for a different post!
To make the sauce you will need onions, carrots, garlic, curry powder, turmeric, ginger, dried coriander, corn flour, vegetable stock and coconut cream.
You will start this recipe how most delicious recipes start: frying onions! You can use a bit of coconut oil if you like, but I like cooking without oil so I use water. Once the onions are cooked add the garlic and carrots followed by the spices and then corn flour. Once everything is coated add the veggie stock and coconut cream and simmer until the carrots are soft (around 20 minutes) and then blend.
For the Tofu Katsu all you will need is tofu (extra firm hard tofu works best), uncooked polenta and spices. Mix together the polenta and spices and set aside. Cut the tofu into the desired shapes and then coat them with the polenta mixture. Place on a baking sheet and bake for about 20 minutes.
Serve with some rice, fresh coriander and spring onion!
This recipe is:
- Lower in calories
If you like curry why not try my Sweet Potato Coconut Curry Soup
If you make this recipe, leave a comment down below, rate this recipe and tell me what you think! You can also tag me on Instagram along with #kitseats.
Tofu Katsu Curry
For the Tofu Katsu
- 1 block Extra Firm Tofu
- 1/4 cup Uncooked Polenta (ensure it's gluten-free)
- 1/2 tsp Onion Salt
- 1/2 tsp Curry Powder
- 1/2 tsp Dried Coriander
For the Katsu Sauce
- 1 medium Onion
- 150 grams Carrots
- 2 cloves Garlic
- 1 tbsp Corn Flour (or gluten-free plain flour)
- 400 ml Vegetable Stock
- 2 tbsp Coconut Cream
- 2 tbsp Curry Powder
- 1/4 tsp Turmeric
- 1/2 tsp Ground Ginger
- 1 tsp Dried Coriander
- 1/4 tsp Ground Black Pepper
For the Tofu Katsu
- Slice the tofu into squares about 1 cm thick.
- In a bowl mix together the uncooked polenta and spices.
- Coat the tofu in the polenta mixture. If the polenta is not sticking to the tofu I usually just dampen the tofu with some water.
- Place the coated tofu on a lined baking tray and bake in a preheated oven at 180°C for 20 minutes, flipping halway through cooking.
For the Katsu Sauce
- Roughly chop the onion, garlic and carrots.
- Add 1/4 cup of water (or some oil) to a sauce pan and heat on medium to high. Add in the onion and cook until translucent.
- Add in the garlic and cook for around 30 seconds then add the carrots.
- Add in the spices and cook for another 30 seconds.
- Add in the flour and mix in to coat the carrots.
- Add the vegetable stock and bring to a boil.
- Add in the coconut cream and turn the heat down to simmer for 20 minutes or until the carrots are cooked.
- Blend the sauce using an immersion blender or a regular blender.
- Serve with rice, quinoa or cauliflower rice and top with fresh coriander and spring (green) onions!
- If you don’t have coconut cream on hand you could use 1 cup of vegetable stock and 1/2 a can of coconut milk. Alternatively you can refrigerate your coconut milk the day before and use the cream layer that forms on top.
- This recipe can easily be doubled to make more portions!
- The sauce lasts around 3 days in the fridge, I would not recommend reheating the tofu though.
- The sauce can also be frozen for up to 3 months.