It’s light, crispy and brings on the crunch — tofu katsu is a vegan alternative if you’re looking to eat less meat. Like the classic tonkatsu (pork cutlet), this variation utilizes panko to get that ultimate golden exterior. But unlike the original, this recipe swaps pork for soft, custard-like tofu, giving it a light texture that complements just about anything you serve with it.
A classic tonkatsu dredges pork into a flour mixture, then beaten eggs and finally panko. This vegan take simplifies the process by using katakuriko (potato starch) and non-dairy milk for a batter that allows the chunky panko flakes to easily adhere to the surface of the tofu and fries into a shatterable crust. Smoked paprika in the batter adds a subtle kick, but you can add any spices to suit your preference. Garlic powder, cumin, turmeric and more are all fair game! While many Japanese panko brands are vegan, be sure to double check the label for non-vegan ingredients, such as eggs and butter.
There’s no wrong way to eat tofu katsu: pair it with curry, sandwich it between two slices of fluffy milk bread, top it with tomato sauce and vegan cheese for a katsu Parmesan moment, slather on some creamy mushroom gravy, plate it over a big serving of greens or cut it into bite-sized pieces for vegan nuggets.