VEGAN TOFU KATSU CURRY

 
 

This is our plant-based take on the classic Japanese Katsu curry dish - crumbed tofu with a carrot curry sauce to spice things up a bit. It’s an excellent option for a hearty mid-week meal or a special weekend dinner. 
The rich fruitiness of our Avocado Oil really makes this dish sing – not to mention the healthy fat benefits. 
Our oils are stable and ideal for cooking and frying at high heat temperatures. So with no splattering on your stove, it will save you some extra time from cleaning that oily mess that we all want to avoid when frying. If you still haven’t tried our products, this is a good chance for you to see the power of a healthier monounsaturated fat oil.

Serves 4 
Difficulty: EASY 
Preparation time: 1 hour  
Cooking time: 50 minutes    

 
 
 
Pure South Press Avocado Oil Vegan Katsu Curry Recipe
 
 
 

Ingredients

Pure South Press Avocado Oil Katsu Curry Recipe

COCONUT RICE 

  • 250ml (1 cup / 200g) Jasmine rice 

  • 375ml (1½ cups) warm water

  • 125ml (½ cup) coconut milk 

  • salt and pepper 

CURRY SAUCE

  • 15ml (1 tbsp) Pure South Press Avocado Oil 

  • 1 (180g) onion, chopped 

  • 375ml (1½ cups / 240g) carrots, peeled and chopped

  • 3 (12g) garlic cloves, crushed 

  • 15ml (1 tbsp) ginger, finely grated

  • 15ml (1 tbsp) medium curry powder

  • 15ml (1 tbsp) sugar

  • 5ml (1 tsp) garam masala

  • 5ml (1 tsp) ground turmeric

  • 1 (400g) tin chopped tomatoes

  • 60ml (¼ cup / 60g) Macadamia or Almond nut butter

  • 60ml (¼ cup / 60g) tomato puree

  • 15ml (1 tbsp) soy sauce

  • 10ml (2 tsp) rice vinegar

  • 500ml (2 cups) vegetable stock 

  • salt and pepper 

CRUMBED TOFU

  • 45ml (3 tbsp) cake flour

  • 30ml (2 tbsp) nutritional yeast 

  • 60ml (¼ cup) almond milk

  • salt and pepper 

  • 450g extra firm tofu

  • 250ml (1 cup) bread crumbs 

  • 60ml (¼ cup) Pure South Press Avocado Oil 

TO SERVE

  • ½ (90g) red onion, thinly sliced

  • handful coriander, finely chopped

Method

COCONUT RICE
Rinse the rice under running water. Combine it with the rest of the ingredients in a saucepan. Bring it up to a boil and then turn the heat down to low. Simmer until tender, 15 minutes. Cover with a lid and set aside to steam, 10 minutes. 

CURRY SAUCE
Heat the oil in a pot over medium heat. Add the onions, carrots, garlic and ginger and sauté, 5 minutes. Add the curry powder, sugar, masala and turmeric and cook, 1 minute. Add the tinned tomatoes, nut spread, tomato puree, soy sauce, vinegar and stock and simmer until the carrots are tender, 20 minutes. Using a hand blender, blend until smooth and season to taste. 

CRUMBED TOFU
Whisk the flour, nutritional yeast and almond milk together. Season lightly. Cut the tofu into steaks and dry on kitchen paper. Dip each tofu steak into the flour and almond milk-mixture and then into the breadcrumbs. Repeat with the rest. 

Heat the oil in a pan over medium heat. Fry the tofu steaks until golden and crisp, 2-3 minutes per side. Drain on kitchen paper. 

TO SERVE
Serve each portion of rice with a ladleful of the sauce. Add the crumbed tofu on top and scatter over some red onion and coriander. 


TIP: The curry can also be served with vegan naan bread or chapattis instead of the coconut rice, if preferred.

 
 
Vegetarian, VeganPure South Pressrecipe, easy, vegetarian, vegan, katsu, curry, asian