Crispy Tofu Pumpkin Katsu Curry

Name: Crispy Tofu Pumpkin Katsu Curry
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 5 servings
Ingredients: 1 tbsp Neutral oil; 1 Onion; 350 g Pumpkin or butternut squash; 4 Garlic cloves; 1 thumb Ginger; 2 tbsp Mild curry powder; 2 tbsp Tomato puree; 1 tsp Ground turmeric; 1 tsp Garam masala; 500 ml Vegetable stock; 400 ml Tin coconut milk; 2 tbsp Soy sauce*; 1 tsp Maple syrup; Salt; 800 g Firm tofu; 2 tbsp Soy sauce*; 100 g Plain flour*; 2 tbsp Corn flour; 150 ml Non dairy milk; 100 g Panko breadcrumbs*; Neutral oil; Salt; Pepper; 1 Cucumber; 10 Radishes; 4 tbsp Rice vinegar; 1/2 tbsp Sugar; 1 tsp Salt; 2.5 packets Rice; pinch Chilli flakes/oil

This pumpkin sauce is so gloriously sweet and silky and crispy tofu that’s so moreish. Proper indulgent comfort food, that takes 10 mins to prep each day! (For these meal prep recipes - the prep time is your Sunday night work and your cooking time is how long it takes to reheat things each day!)

Prep

45m

Cook

12m

Total

57m

Crispy Tofu Pumpkin Katsu Curry

This pumpkin sauce is so gloriously sweet and silky and crispy tofu that’s so moreish. Proper indulgent comfort food, that takes 10 mins to prep each day! (For these meal prep recipes - the prep time is your Sunday night work and your cooking time is how long it takes to reheat things each day!)

Prep

45m

Cook

12m

Total

57m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Slice the cucumber and radishes and put them in a jar or airtight container. Add the rice vinegar, sugar and salt, give it a good shake and keep in the fridge. It keeps all week and gets better after the first day.

For

For the pumpkin katsu sauce

tbsp

Neutral oil

Onion, large

Per Serving

Calories

726kcal

Fat

41g

Saturates

16g

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Made it?

30-60 min,

Bowls,

Dinner,

Freezer friendly ,

High protein,

Meal prep,

Non-vegan approved,

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beth r

21 hours ago

sooo tasty

Natalie C

4 days ago

Delicious! Did take a bit of prep but very much worth it

Kelly B

7 days ago

A bit of prep requires but so delicious!

Karolina

7 days ago

I did it yesterday for dinner, restaurant quality meal. Delicious 😋

Dean G

10 days ago

It was a 10/10 for me. Absolutely delicious! Made the curry using home grown Turk turban squashes!!!! Yummy! Thank you Elly 🩷🩷

Laurine K

11 days ago

Delicious ! Made with butternut and swap the cucumber for 🥕 in the pickles.

Hannah

16 days ago

Best katsu sauce. Delicious!

Esme B

17 days ago

Loved this meal so tasty!

Yasmin M

18 days ago

Delicious! I made it with butternut squash and my family loved it!

Lila B

20 days ago

Can I use pumpkin puree instead or will it mess with the texture of the sauce?

Elly S

19 days ago

Yes you can! I would start with slightly less veg stock as I think the puree wont give you quite the same thickness as fresh pumpkin :)

Barry R

21 days ago

Dynamite curry sauce. Hate walking past all the seasonal squashes in the autumn and not knowing what I’d do with them. Note I know! We had this with udon instead of rice and it was great. Only thing I might tweak next time is to make the tofu itself a little tastier. It was fine with just the soy sauce soak, but I might try and jazz it up a bit more.