Try our vegan katsu curry recipe. To make this recipe vegan, swap the honey for maple or agave syrup. We have a classic katsu curry to try, too.

For more veggie options, check out our vegetarian curry, yellow curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

This recipe features tofu coated in panko breadcrumbs for a satisfyingly crunchy finish. Read our guide on what are panko breadcrumbs and where to buy them for advice on sourcing this ingredient.


  • 2 tbsp plain flour, well seasoned
  • 4 tbsp coconut yogurt
  • 125g panko breadcrumbs
  • 2 x 280g blocks firm tofu, each cut into 4
  • spray oil
  • 140g jasmine rice
  • ½ cucumber, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • a handful radishes, thinly sliced
  • 2 tbsp rice vinegar


  • 2 tsp vegetable oil
  • ½ onion, finely chopped
  • ½ large carrot, sliced
  • a thumb-sized piece ginger, grated
  • 2 cloves garlic, crushed
  • 1 ½ tbsp plain flour
  • 1 tbsp medium curry powder
  • 500ml vegetable stock
  • 1 tbsp soy sauce
  • ½ tsp runny honey or agave syrup


  • STEP 1

    For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.

  • STEP 3

    Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.

  • STEP 4

    Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.

  • STEP 5

    Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.

  • STEP 6

    Divide the rice between plates and top with the tofu, some pickles and finally the sauce.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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