Dairy-Free Kushi Katsu

Dairy-Free Kushi Katsu features succulent skewered vegetables and protein, coated in a crispy, gluten-free panko crust, baked to perfection. This dish offers a delightful crunch and a rich umami flavor, making it a satisfying meal for anyone avoiding dairy.

Ingredients

• Eggplant - 100g
• Zucchini - 100g
• Bell Pepper - 100g
• Firm Tofu - 150g
• Gluten-Free Panko Breadcrumbs - 100g
• Rice Flour - 50g
• Cornstarch - 25g
• Plant-Based Milk (unsweetened) - 100ml
• Soy Sauce - 1 tbsp
• Garlic Powder - 1 tsp
• Salt - 1/2 tsp
• Black Pepper - 1/4 tsp
• Olive Oil - 1 tbsp

Steps

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Cut the eggplant, zucchini, bell pepper, and tofu into bite-sized pieces and set aside.
3. In a bowl, mix the rice flour, cornstarch, garlic powder, salt, and black pepper.
4. In another bowl, pour the plant-based milk and stir in the soy sauce.
5. Dip each piece of vegetable and tofu into the milk mixture, then coat in the flour mixture, followed by the gluten-free panko breadcrumbs.
6. Place the coated pieces on the prepared baking tray, ensuring they are spaced apart.
7. Drizzle olive oil over the skewered pieces for added crispiness.
8. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 38 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in dietary fiber from vegetables, promoting digestive health.

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