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0
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minCook Time -
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minReady in -
perYield -
600
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner
Recipe Description
This vegan take on the classic Japanese Katsu Curry features crispy, breaded tofu steaks smothered in a rich, mildly spiced curry sauce. Served over a bed of fluffy rice, this dish perfectly blends textures and flavors to satisfy your cravings for a hearty, comforting meal. It’s an ideal choice for anyone looking for a plant-based alternative to a beloved culinary sensation.
Ingredients
- 1 block firm tofu
- salt, to taste
- black pepper, to taste
- 1/2 cup flour
- 2 cups panko breadcrumbs
- 1 cup almond milk
- 2 cups jasmine rice
- 3 cups water
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 2 potatoes, cubed
- 3 tbsp curry powder
- 1 tbsp soy sauce
Steps:
- Press tofu for 20 minutes and slice into 4 steaks.
- Season tofu with salt and pepper, dredge in flour, dip in almond milk, then coat in panko breadcrumbs.
- Fry breaded tofu in oil until golden, set aside.
- Cook rice in water as per package instructions.
- In the same pan, sauté onion, garlic, carrot, and potatoes until soft.
- Pour in vegetable broth, bring to a boil, then simmer for 20 minutes. Add soy sauce and maple syrup.
- Blend curry sauce until smooth, return to pan, adjust seasoning.
- Serve tofu steaks over rice with generous curry sauce.
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