Dairy-Free Katsu Sandwich

This Dairy-Free Katsu Sandwich features crispy, breaded tofu cutlets nestled between soft, crusty bread and topped with a tangy vegan mayo. It's a delightful fusion of textures and flavors, perfect for a satisfying lunch or dinner.

Ingredients

• Firm tofu - 200 grams
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Plant-based milk (unsweetened) - 100 ml
• Nori sheets (optional) - 1 sheet
• Vegetable oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan mayonnaise - 2 tablespoons
• Sriracha (optional) - 1 teaspoon
• Bread (dairy-free, such as ciabatta or sourdough) - 2 slices
• Shredded cabbage - 50 grams

Steps

1. Preheat your oven to 200°C (400°F).
2. Press the tofu for about 15 minutes to remove excess moisture, then cut it into two equal slices.
3. Season the flour with salt and pepper in a shallow dish.
4. Pour the plant-based milk into another shallow dish.
5. Place the panko breadcrumbs in a third shallow dish.
6. Dredge each tofu slice in the seasoned flour, then dip it into the plant-based milk, and finally coat it in panko breadcrumbs.
7. Place the breaded tofu on a baking tray lined with parchment paper and drizzle with vegetable oil.
8. Bake in the preheated oven for about 20 minutes, flipping halfway through, until golden and crispy.
9. While the tofu is baking, prepare the sandwich by mixing the vegan mayonnaise with sriracha if using.
10. Spread the spicy mayo on one side of each slice of bread.
11. Once the tofu is done, assemble the sandwich by placing a tofu slice on each piece of bread, topping with shredded cabbage, and closing the sandwich.
12. Cut the sandwich in half and serve immediately.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu.
• Contains fiber from cabbage and whole grain bread.

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