Vegan Tofu Katsu Curry

Ingredients (5 servings)

S&B Vegan Curry Mix in Flakes 1kg 100g
Sweet potato (cut into bite-size pieces) 200g
Spinach (boiled and chopped into bite-size pieces) 50g
Canned kidney beans (drained) 150g
Vegetable oil 15g
Water 400ml
Coconut milk 150ml
【Tofu Katsu】 Tofu 300g
Salt Pinch
Black pepper Pinch
【A】 Flour 60g
Water 75ml
Panko breadcrumbs (vegan) As needed
Deep frying oil As needed
Cauliflower rice 200g x 5
Radish As needed
Mesclun greens As needed


  1. Cut the sweet potato into bite-size pieces. Boil the spinach and drain. Drain the canned kidney beans.
  2. Heat the vegetable oil in a pan, add 【1】 and stir-fry for 5 minutes.
  3. Add water and bring it to a boil. Turn down the heat after the water comes to a boil. Cook the ingredients for 15 minutes until tender.
  4. Turn off the heat and add the S&B Vegan Curry Mix in Flakes. Mix until the flakes are dissolved. Turn on the heat again. Add the coconut milk and mix well until the curry thickens while cooking over low heat for 3 minutes.
    【Tofu Katsu】
    1. Wrap the tofu in kitchen paper and heat in a microwave oven (600 W) for 2 minutes. Remove the used paper and wrap the tofu with new paper and leave it for about 30 minutes to allow the excess moisture to drain.
    2. Sprinkle salt on the surface, and coat the tofu with flour, 【A】, and panko in this order. Deep-fry the breaded tofu in 180℃ (356℉) oil until golden.
  5. Put cauliflower rice onto a plate and serve with the curry sauce over it, topped with 【Tofu Katsu】
    Garnish with radish and mesclun greens, as desired.