Tofu Katsu Curry – Christine Bailey
This is a fabulous vegan curry – simple to prepare and perfect for a speedy evening meal. The sauce is packed with flavour and has the added benefit of cramming
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 400g firm tofu
- 75g cornflour
- 30g gluten free plain flour
- 100g gluten free breadcrumbs
- Oil for cooking
- 2tsp olive oil
- 1 onion, chopped
- 2-3 garlic cloves crushed
- 2tsp ginger, grated
- 2 carrots, grated (about 250g)
- 4 mushrooms, chopped
- 1 small apple chopped
- 1tbsp medium curry powder
- 1tsp garam masala
- 2tbsp tamari soy sauce
- 1tbsp rice vinegar / apple cider vinegar
- 1tbsp xylitol or little stevia to taste
- 300ml vegetable stock
- Garnish – chopped red chilli, coriander
- To serve: Wholegrain rice or quinoa
- Steamed vegetables or salad
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