Dairy-Free Katsu Curry

Dairy-Free Katsu Curry is a comforting Japanese dish featuring crispy baked tofu or chicken coated in panko breadcrumbs, served over fluffy rice and smothered in a rich, aromatic curry sauce. This delightful meal is perfect for those seeking a dairy-free option without sacrificing flavor.

Ingredients

• Firm tofu - 200 grams
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Unsweetened almond milk - 100 ml
• Soy sauce - 2 tablespoons
• Japanese curry powder - 2 tablespoons
• Vegetable broth - 400 ml
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Olive oil - 1 tablespoon
• Cooked rice - 200 grams
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Press the tofu to remove excess moisture, then cut it into slabs about 1 cm thick.
3. Set up a breading station with three bowls: one with flour, one with almond milk mixed with soy sauce, and one with panko breadcrumbs.
4. Coat each tofu slab in flour, dip it into the almond milk mixture, then coat it in panko breadcrumbs.
5. Place the breaded tofu on a baking tray lined with parchment paper and drizzle with olive oil.
6. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
7. Meanwhile, prepare the curry sauce: heat olive oil in a pot over medium heat, add diced onion, garlic, ginger, carrot, and potato. Sauté for about 5-7 minutes until the vegetables are softened.
8. Add the Japanese curry powder to the pot, stirring for 1 minute until fragrant.
9. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer for about 15 minutes until the vegetables are tender.
10. Once the curry is ready, season with salt and pepper to taste.
11. Serve the baked katsu over a bed of rice and ladle the curry sauce on top.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 1 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from the vegetables.

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