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Crispy, golden tofu cutlets coated in panko crumbs and served with savory tonkatsu-style sauce. A crunchy, satisfying vegan twist on a Japanese favorite.
1 block (14–16 oz) extra-firm tofu, pressed and drained
¼ cup all-purpose flour (or potato/corn starch)
½ cup plant-based milk or aquafaba
1 teaspoon salt, plus more to taste
Black pepper, freshly ground, to taste
1 to 1½ cups panko breadcrumbs (gluten-free if needed)
Neutral oil for frying (e.g. vegetable, canola, or sunflower)
Optional for serving: Cooked rice or shredded cabbage, Tonkatsu-style sauce or vegan mayo, Pickled vegetables or curry sauce
Freeze tofu before pressing for a firmer, chewier texture.
Customize batter with garlic powder, paprika, or dried herbs.
Use gluten-free crumbs or cornflakes if needed.
Reheat in oven or air fryer to restore crispiness.
Great as a sandwich filler, in curry bowls, or salads.
Find it online: https://yumntasty.com/tofu-katsu/