Tofu Katsu Curry with Mixed Veg & Roasted Potato

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup

(maple syrup(100%))
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tbsp katsu curry paste

(Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
2 spring onion
80g creamed coconut
80g baby spinach
2 pak choi
3 carrot
2 tbsp cornflour
560g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
4 large potatoes

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	701Kcal
	484kJ	2933kJ
Fat	5.6g	34g
of which saturates	2.6g	16g
Carbohydrates	11g	67g
of which sugars	2.8g	17g
Protein	5.2g	31g
Salt	0.29g	1.8g
Fibre	2.6g	16g

Back

Vegan 1/3 daily fibre 6 plants Family classics

Tofu Katsu Curry with Mixed Veg & Roasted Potato

Prep time: 25 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Vegan

Recreate this classic Japanese dish in the comfort of your own home. Simmer golden roasted potatoes and vibrant carrots in a creamy curry sauce. Pak choi and baby spinach bring the greens. Crispy golden tofu for your protein. It's a warm hug in a bowl.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer to 200C
Line a baking tray with parchment paper
Boil a kettle
Pull out a large bowl, a measuring jug, a sieve & a large frying pan

Roast the potatoes

Dice the potatoes into 2cm chunks and add to the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper
Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden

Fry the tofu

Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Place the curry powder and half the cornflour into the large bowl with a good pinch of salt. Add the tofu and toss until evenly coated
Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, until golden. Cook in batches if necessary. Remove from the pan and set aside

Prep time

Meanwhile, slice the carrots diagonally into 1/2cm thick half-moons. Cut the pak choi into bite-sized pieces. Rinse the spinach
Dissolve the remaining cornflour in the jug with 50ml cold water. Add the creamed coconut and 500ml boiling water and stir to dissolve

Make the katsu sauce

Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until golden
Add the pak choi and katsu paste and cook for another 2 mins, then stir in the coconut mixture, tamari and maple. Simmer for 4-5 mins, until the sauce thickens

Last bits & plate up

In the final 5 mins of roasting, add the tofu to the potato tray to heat through
When ready, stir the potatoes into the katsu sauce with the spinach and simmer for a final 2 mins, to wilt. Add a splash of water if the sauce gets too thick
Thinly slice the spring onion. Serve the katsu curry into bowls, topped with the tofu and spring onion