This vegan take on traditional tofu katsu curry is a great way to enjoy the delicious flavors of Japanese food. Curry sauce and fluffy rice go well with crispy baked tofu, making this a satisfying and comforting meal any day of the week.
Ingredients: 1 block extra-firm tofu, pressed and sliced into thick rectangles. 1 cup breadcrumbs. 2 tablespoons cornstarch. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon soy sauce. 1 tablespoon vegetable oil. 2 cups cooked rice, for serving. 1 cup chopped mixed vegetables carrots, potatoes, onions, bell peppers. 2 tablespoons curry powder. 2 cups vegetable broth. 1 tablespoon soy sauce. 1 tablespoon maple syrup or sugar. 1 tablespoon cornstarch dissolved in 2 tablespoons water.
Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix breadcrumbs, cornstarch, garlic powder, onion powder, salt, and pepper. Coat tofu slices in soy sauce, then dredge in breadcrumb mixture until evenly coated. Place on a baking sheet lined with parchment paper. Bake tofu for 25-30 minutes, flipping halfway through, until golden and crispy. Meanwhile, in a large skillet, heat vegetable oil over medium heat. Add chopped vegetables and saut until tender. Stir in curry powder and cook for another minute. Pour in vegetable broth, soy sauce, and maple syrup or sugar. Bring to a simmer. Add the cornstarch mixture and stir until the sauce thickens. Serve tofu katsu over cooked rice with curry sauce poured over the top.
