Recipes

Tofu katsu (great Japanese vegan recipe!)

Tofu katsu

This tofu katsu recipe is a vegetarian or vegan variation of the traditional Japanese dish, katsu. Instead of using meat, tofu is used as the main ingredient. Tofu katsu follows a similar preparation method to other katsu dishes, where the tofu is breaded and deep-fried until crispy. The result is a delicious and crunchy exterior with a tender and flavorful tofu interior. This recipe is easily customizable for low FODMAP, IBS or IBD diets, and can easily be made gluten-free as well.

Tofu katsu can be served in various ways, similar to other katsu dishes. It is often paired with a dipping sauce, such as a tangy tonkatsu sauce or a flavorful vegan-friendly dipping sauce. Additionally, it can be served with rice, shredded cabbage, or in sandwiches to create a satisfying meal. This recipe is an excellent option for vegetarians, vegans, or anyone looking for a meatless alternative to traditional katsu dishes, and offers a delightful and nutritious twist on the classic Japanese comfort food.

Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs

– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)

Tofu katsu (Japanese breaded tofu)

Great vegan variation of the traditional Japanese dish katsu.
Prep20 minutes
Cook15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Japanese
Keyword: ibs, low fodmap, tofu, vegan
Servings: 4
Calories: 254kcal

Ingredients

  • 1 block of firm tofu drained and pressed
  • cup all-purpose flour use gluten-free if preferred
  • 2 large eggs or egg substitute for a vegan option
  • 1 cup breadcrumbs use gluten-free if preferred
  • teaspoon paprika
  • salt and pepper to taste
  • vegetable oil for frying

Instructions

  • Prepare the tofu: Slice the tofu block into even pieces, about 1/2 inch thick. Pat them dry with paper towels and season with a little salt and pepper.
  • Set up the breading station: In three separate shallow dishes, place the four in one, whisk the eggs in another, and combine the breadcrumbs with paprika, salt, and pepper in the third.
  • Coat the tofu: Dip each tofu slice first into the flour, shaking off any excess. Then dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the tofu with the seasoned breadcrumbs, pressing gently to make sure they adhere well.
  • Fry the tofu: In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan. Once the oil is hot, add the breaded tofu slices in batches and fry until they are golden brown and crispy on each side. This should take about 2-3 minutes per side. Make sure not to overcrowd the pan to ensure even frying.
  • Drain and serve: Once the tofu katsu is done, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Enjoy with your favorite dipping sauce or a salad!

Notes

Nutrition: Carbohydrates: 34g; Protein: 14g; Fat: 7g; Saturated fat: 1g; Sodium: 654mg; Fiber: 2g

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