Tofu Katsu Curry

A warming, spicy, flavoursome dish, this is surprisingly easy to put together. Serve with sushi rice and shredded carrots and cabbage for a filling and nourishing meal. The tofu is cooked in an air fryer, but you can bake or pan fry if you prefer.


For the tofu:
400g extra firm tofu, drained and pressed
Liquid from 1 can chickpeas
1/4 cup flour
2 cups suitable-for-vegans panko crumbs

For the sauce:
1 onion, finely chopped
1/2 inch piece ginger, grated
3 cloves garlic
500ml vegetable broth
1 tbsp curry powder
1 tsp turmeric
2 tbsp tomato purée
2 tsp rice vinegar
1-2 tbsp tamari or soy sauce, to taste
2 tbsp maple syrup
1 tbsp white or yellow miso
1 heaped tbsp cornflour


1. Slice the tofu into 1/4 inch slices. Dip in flour and shake off excess. Add to the chickpea liquid and then coat in breadcrumbs. Fry in a preheated air fryer at 200C for 15 minutes, turning once.
2. Meanwhile, make the sauce. Lightly sauté the onions over a medium-low heat, add the garlic and ginger and stir briefly. Mix in the broth, curry powder, turmeric, tomato purée, vinegar, tamari, maple syrup and miso. Bring to a simmer. Mix the cornflour with a little water to a smooth paste. Add to the sauce and cook until thickened.
3. Serve the tofu and sauce with cooked sushi rice, shredded carrots, and cabbage.