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Serves 4
711 calories
80g carbohydrates
23g protein
36g fats



280g of pressed tofu

2 tbsp. olive oil

1 red onion, diced

300g of baby mushrooms, sliced

4-5 medium sized potatoes, sliced

1 large tbsp. of lazy garlic

1 tbsp. of ginger

1 tbsp. of curry powder

1 tsp. of cumin

4 tsp. of chilli flakes

1/2 medium sized banana

1 tsp. of salt

1 tbsp. of tomato puree

400ml of light coconut milk

2 tbsp. of corn flour

3 tbsp. of soy sauce

450ml of vegetable stock

1 head of medium sized broccoli, chopped

140g of plain flour

240ml of water

2 end slices of bread

120ml of vegetable oil

2-3 spring onions, sliced


1. Remove the tofu from its packaging a drain it of its juices before slicing to layers of about 1cm thickness and laying out onto a clean linen cloth for 20 minutes.

2. In a large saucepan of medium heat with 1 tbsp. of the oil, add the garlic, diced onion, sliced mushrooms, potatoes, garlic and ginger and cover with a lid to sweat for 5 minutes.

3. Add in the curry powder, cumin, 2 tsp. of the chilli flakes, banana, salt, tomato puree, coconut milk, corn flour, soy sauce, vegetable stock and the broccoli and cover with a lid once more to cook and thicken for at least 35-40 minutes. Add small amounts of water throughout should the sauce thicken too much. 

4. Next, prepare the crispy tofu by adding 70g of the flour to a bowl and combining with the water to create a slightly loose batter. Add in the remaining 1 tbsp. of olive oil and mix once more.

5. In a separate bowl, blend and add the bread crumbs and combine with the remaining 2 tsp. of chilli flakes to create the crumb coating.

6. Finally, to a third bowl add the remaining 70g of plain flour.

7. Coat the tofu slices in the flour before dipping into the batter mix and coating afterwards with the chilli crumb.

8. Lay the crumbed tofu out onto a baking tray and place in the oven to cook at 180 degrees for an additional 10-12 minutes.

9. Serve your katsu curry on a bed of rice or thin egg noodles and place the crumbed tofu on top before sprinkling with the chopped sliced spring onion. ENJOY! 

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