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.
Tofu Katsu Curry with Mixed Veg & Roasted Potato
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.
1/3 daily fibre
6 plants
Family classics
Serving size
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
Nutritional Information
Calories: 701
Protein: 31g
Carbs: 67g
Fat: 34g
Tofu Katsu Curry with Mixed Veg & Roasted Potato
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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.