Vegan Miso Katsu

Vegan Miso Katsu is a delicious plant-based twist on the classic Japanese dish, featuring crispy, golden-brown tofu coated in a savory miso sauce. This comforting meal is served with a side of fresh cabbage and a drizzle of tangy sauce, making it a satisfying choice for any occasion.

Ingredients

• Firm tofu - 300 grams
• Panko breadcrumbs - 1 cup
• All-purpose flour - 1/4 cup
• Unsweetened plant milk - 1/2 cup
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Vegetable oil - 1/4 cup
• Cabbage, finely shredded - 1 cup
• Green onions, chopped - 2 tablespoons
• Sesame seeds - 1 tablespoon

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into 2 equal slabs.
2. In a shallow dish, combine the flour with a pinch of salt. In another dish, pour the plant milk, and in a third dish, place the panko breadcrumbs.
3. In a small bowl, mix miso paste, soy sauce, maple syrup, and rice vinegar to create the miso sauce.
4. Dip each tofu slab first in the flour, then in the plant milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a non-stick skillet over medium heat. Fry each tofu slab for about 3-4 minutes on each side until golden brown and crispy.
6. While the tofu is frying, prepare the cabbage salad by mixing shredded cabbage with a drizzle of rice vinegar and a sprinkle of salt.
7. Once the tofu is cooked, remove from the skillet and drain on paper towels. Drizzle the miso sauce over the tofu and sprinkle with chopped green onions and sesame seeds.
8. Serve the Vegan Miso Katsu with the cabbage salad on the side.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in antioxidants and vitamins from cabbage.

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