[ RECIPE ] Tofu Nugget Katsu Curry
Prep time
Cook time
Total time
Serves: 4
Ingredients
- TOFU NUGGETS
400g Firm Tofu (cut into thick chunks)- Salt & Freshly Ground Pepper
- 70g Panko Breadcrumbs
- 4 tablespoons Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 tablespoon Nutritional Yeast Flakes
- 80g Cornflour
- 120ml Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 Aubergine (cut into small chunks
- 1 Courgette (cut into small chunks)
- Olive Oil
KATSU CURRY SAUCE- 1 tablespoon Coconut Oil
- 1 Red Onion (chopped)
- 1/2 Banana (chopped)
- 2 Small Carrots (sliced)
- 2 Garlic Cloves (crushed)
- 1 tablespoon Mild Curry Powder
- 1/2 teaspoon Mild Chilli Powder
- 1 teaspoon Garam Masala
- 350ml Vegetable Stock
- 1 tablespoon Tomato Purée
- 2 tablespoons Light Soy Sauce
Instructions
- Start by generously seasoning the tofu chunks with salt and pepper, then in a separate bowl combine the breadcrumbs, olive oil, cumin, paprika and nutritional yeast flakes.
- Meanwhile place the cornflour into another bowl, and the almond milk and apple cider vinegar into a third (leave this for 2-3 minutes until the milk starts to curdle). Pre-heat the oven to 200C.
- Roll the tofu chunks first into the cornflour, then into the milk then into the breadcrumb mix before placing onto a greased baking tray. Then place into the oven for 30 minutes, turning halfway.
- With 20 minutes remaining, put the rice on to cook and fry the courgette and aubergine in a separate frying pan. Place a saucepan on a medium-high heat and add the coconut oil. Once hot add the onion and carrots and fry for 5-8 minutes or until soft. Add the garlic and banana and fry for a couple more minutes then add the remaining ingredients. Simmer for a further 10 minutes.
- After this time remove the saucepan from the heat and carefully blend using a stick blender.
- Remove the tofu nuggets from the oven and coat with the sauce then serve with the courgette and aubergines and the rice.
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