Description
Crispy Vegan Tofu Katsu offers a deliciously plant-based twist on a Japanese classic. This dish features marinated, breaded tofu fried to golden perfection, served alongside shredded cabbage and drizzled with tangy vegan tonkatsu sauce, making it a satisfying meal or snack option.
Ingredients
Scale
- 1 block (14 oz) firm tofu, pressed and drained
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup unsweetened plant-based milk (such as almond or soy)
- 2 tablespoons soy sauce
- 1 tablespoon nutritional yeast (optional, for added flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup shredded cabbage (for serving)
- Vegan tonkatsu sauce (for drizzling)
Instructions
- Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 30 minutes.
- Slice the pressed tofu into 1/2-inch thick slabs.
- In a small bowl, mix soy sauce, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper to create a marinade.
- Place tofu slices in a shallow dish and pour the marinade over them, ensuring they are well-coated. Let marinate for at least 15 minutes (or longer for more flavor).
- Set up a breading station with three shallow bowls: one with flour (seasoned with salt and pepper), one with plant-based milk (mixed with a splash of soy sauce), and one with panko breadcrumbs.
- Dip each marinated tofu slice into the flour, then the plant-based milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Test the oil by dropping in a few breadcrumbs; if they sizzle, it’s ready.
- Fry the breaded tofu slices in batches for 3-4 minutes on each side until golden brown and crispy. Use tongs to flip gently.
- Transfer cooked tofu katsu to a plate lined with paper towels to absorb excess oil.
- Prepare a serving plate with a bed of shredded cabbage. Slice the tofu katsu into strips or leave whole.
- Arrange the tofu katsu on the plate next to the cabbage and drizzle with vegan tonkatsu sauce. Garnish with sesame seeds or chopped green onions if desired.
Notes
- For a more intense flavor, marinate the tofu overnight.
- Adjust the seasoning in the flour and panko to your taste.
- Serve with steamed rice or miso soup for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes