There’s something deeply satisfying about digging into a steaming bowl of rich, flavorful curry. And when that curry is paired with golden, crispy tofu and wholesome brown rice, you get a dish that’s both nourishing and indulgent. This Vegan Katsu Curry with Crispy Tofu and Brown Rice is a plant-based spin on the beloved Japanese katsu curry—without sacrificing the savory depth and crunchy texture we all crave. It's everything you want from comfort food, but with the added bonus of being dairy-free, meat-free, and loaded with wholesome ingredients. Whether you’re deep into vegan cooking or just dipping your toes into vegetarian Japanese recipes, this one’s going to be a repeat.
Vegan Katsu Curry with Crispy Tofu and Brown Rice
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Japanese
Tofu press or weighted plate setup To remove excess moisture from tofu. If you don’t have a tofu press, wrap tofu in a clean towel and place a heavy skillet or books on top.
Large skillet or nonstick frying pan For frying the tofu and sautéing curry ingredients.
Medium saucepan To simmer the curry sauce.
Rice cooker or small pot with lid For cooking the brown rice.
Mixing bowls For dredging station (cornstarch, plant milk, panko).
Knife and Cutting Board For chopping veggies and tofu.
For the Crispy Tofu
- 1 block 14 oz extra-firm tofu (pressed for at least 30 minutes)
- 1/4 cup cornstarch
- 1/4 cup unsweetened plant-based milk soy, almond, or oat work best
- 1/2 cup panko breadcrumbs Japanese style for authenticity
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp neutral oil for frying such as grapeseed or vegetable oil
For the Curry Sauce
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 1 large carrot chopped
- 2 medium potatoes diced
- 2 tbsp curry powder preferably Japanese curry powder like S&B
- 1 tbsp garam masala
- 2 tbsp tomato paste
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2 cups vegetable broth
- 1/2 cup coconut milk for a slight vegan thai curry twist
- 1 tbsp cornstarch mixed with 2 tbsp water slurry to thicken
For the Brown Rice
- 1 cup brown rice
- 2 1/4 cups water
- 1/2 tsp salt
Step 1: Prepare the Tofu
Start by pressing the tofu to remove excess water—this step is crucial for achieving that crispy tofu finish. Once pressed, slice the tofu into 1/2-inch thick slabs, then into rectangular cutlets.
Set up a dredging station with three shallow bowls: one with cornstarch mixed with garlic powder, salt, and pepper; one with plant milk; and one with panko breadcrumbs. Dip each tofu piece first in the cornstarch, then the plant milk, and finally coat it in panko. Set aside on a plate.
Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cutlets and cook for 3–4 minutes on each side or until golden and crispy. Transfer to a paper towel-lined plate.
Step 2: Cook the Brown Rice
While the tofu is frying, rinse the brown rice under cold water until the water runs clear. In a small pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes, or until tender. Let it rest for 5 minutes before fluffing with a fork.
Step 3: Make the Curry Sauce
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
Add chopped carrots and potatoes, and stir for a few minutes to coat with the aromatics. Mix in curry powder, garam masala, and tomato paste. Cook for 1–2 minutes to bloom the spices.
Pour in the vegetable broth, soy sauce, and maple syrup. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are soft. Add the coconut milk and stir well.
To thicken the sauce, mix the cornstarch and water in a small bowl and stir it into the curry. Simmer for another 3–5 minutes until the sauce thickens to your liking.
Step 4: Assemble the Plate
Scoop a generous portion of brown rice onto each plate. Ladle the rich curry sauce alongside it, making sure each serving has plenty of veggies. Top with 2–3 slices of crispy tofu. Garnish with thinly sliced green onions or pickled ginger if desired.
Pairings
This vegan katsu curry pairs beautifully with a light and tangy cucumber salad or a crisp shredded cabbage slaw tossed in sesame dressing—perfect complements to the deep umami of the curry. For drinks, try a chilled glass of green tea or a citrusy yuzu soda to cleanse the palate. If you're in the mood for something a bit more adventurous, a small bowl of miso soup on the side ties the meal together with even more traditional Japanese flavors.
If you're turning this into a weekend dinner or hosting guests, consider starting with some pan-fried gyoza or vegan tempura vegetables for a more rounded vegan Japanese food experience.
FAQs
1. What kind of tofu works best for katsu curry?
Extra-firm tofu is essential. It holds its shape during frying and gives that satisfying bite. Avoid soft or silken tofu as they won’t hold up in this dish.
2. Can I use a store-bought Japanese curry roux instead?
Yes, you can substitute the homemade curry sauce with a vegan-friendly Japanese curry roux if you're short on time. However, many store-bought versions contain animal products, so check the label. Brands like "Golden Curry" have a few vegan options.
3. Is brown rice traditional for Japanese curry?
Not traditionally—most japan curry dishes use short-grain white rice. However, brown rice adds a nutty flavor and more fiber, making it a great base for this vegan katsu curry.
4. Can this dish be made gluten-free?
Absolutely. Use gluten-free panko breadcrumbs and tamari instead of soy sauce. Everything else in the dish is naturally gluten-free.
5. What makes this different from a vegan Thai curry?
While vegan Thai curry typically uses bold spices, fresh herbs, and often more coconut milk, this curry leans into the savory, mild, and sweet profile of traditional japanese curry. That said, the coconut milk here offers a nice crossover into tofu coconut curry territory without fully becoming one.
