Description
This Vegan Tofu Katsu recipe offers a crispy, golden-brown twist on a Japanese classic, using extra-firm tofu as a plant-based alternative. The tofu cutlets are seasoned, breaded with panko breadcrumbs seasoned with garlic powder and paprika, and pan-fried to perfection. Served traditionally with steamed rice, shredded cabbage, and tangy vegan katsu sauce, this dish makes for a satisfying and flavorful main course that’s perfect for a comforting weeknight dinner or special meal.
Ingredients
Scale
Main Ingredients
- 1 block (14 ounces) extra-firm tofu, pressed and sliced into 1/2-inch cutlets
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plant-based milk (unsweetened)
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup neutral oil (for frying)
For Serving (Optional)
- Cooked rice
- Shredded cabbage
- Lemon wedges
- Tonkatsu sauce or vegan katsu sauce
Instructions
- Press and Slice Tofu: Press the tofu for at least 15 minutes to remove excess moisture, which helps achieve a crispier texture when cooked. Then, slice the tofu into 1/2-inch thick cutlets for even cooking.
- Prepare Breading Stations: Set up three shallow bowls: one with the all-purpose flour mixed with salt and black pepper; one with the unsweetened plant-based milk; and one with the panko breadcrumbs combined with garlic powder and paprika. This setup allows a proper breading process to ensure crispy coating.
- Bread the Tofu Cutlets: Dredge each tofu cutlet first in the seasoned flour, shaking off excess, then dip into the plant-based milk, and finally coat thoroughly with the seasoned panko breadcrumbs, pressing lightly to adhere.
- Heat Oil and Fry: Heat the neutral oil in a skillet over medium heat. Fry the breaded tofu cutlets for about 3–4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan for even frying.
- Drain Excess Oil: Remove the tofu cutlets from the skillet and transfer them to a paper towel-lined plate to absorb any remaining oil, keeping them crisp and not greasy.
- Serve: Serve the crispy tofu katsu hot over cooked rice, with shredded cabbage and a drizzle of tonkatsu sauce or your preferred vegan katsu dipping sauce. Garnish with lemon wedges for an added touch of brightness if desired.
Notes
- To bake instead of pan fry, spray the breaded tofu with oil and bake at 400°F (200°C) for 25–30 minutes, flipping halfway through for even crisping.
- Air frying works well as an alternative method at 400°F (200°C) for 15–18 minutes, flipping halfway.
- Pressing the tofu thoroughly is key to achieving the best crispy texture.
- Use neutral oil with a high smoke point, like vegetable or canola oil, for frying to avoid burning.
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free varieties.
