Meatless Monday : Vegan katsu curry

This Japanese curry is usually made with chicken but my breaded tofu pieces make a good substitute that even your meat eating friends will love.  If you are trying to cut carbs in this run up to Christmas you can substitute cauliflower rice for brown rice.  You can use fresh cauliflower or, as I discovered when I had no fresh cauliflower, frozen works just as well. Let it defrost for a few minutes before whizzing it up in a blender.  Spread the ‘rice’ out on a baking tray which you have sprayed with olive oil spray and spray once more.  Bake with the tofu pieces

Vegan katsu curry

Serves 2 

You will need

450g pack tofu
3 tbsp tamari
75g polenta
Olive oil spray for greasing

For the sauce

1 tbsp olive oil
1 small red onion, peeled and finely chopped
1 small carrot, julienned
1/2 med courgette, diced
½-1 tbsp curry powder 
½ tsp garam masala
Pinch chilli flakes
Pinch stevia
½ tsp salt in 400 ml hot water
1 tsp cornflour

To serve 

Brown rice or cauliflower ‘rice’ (see above).

Drain the water from the tofu and place between sheets of kitchen towel to remove as much of the water as possible from the tofu.  Cut the tofu into small squares and place in a bowl with the tamari.  Stir gently then place in the fridge for around an hour.  After an hour turn out onto a greased baking tray.  Sprinkle with the polenta and stir until the tofu is coated on all sides.  Place in the oven at 200 degrees for 20 minutes with the cauliflower ‘rice’ if making - keep an eye on the ‘rice’ it may be ready before the tofu.  

Meanwhile make the sauce. Heat the oil and cook the onion for 2 minutes. Add the carrot, courgette, spices and a pinch of stevia and continue to cook for a minute.  Add the salt water and bring to the boil.  Reduce heat to simmer and cook for about 15 minutes.  Mix the cornflour with a little water and stir into the sauce.  Stir until thickened.  

To serve divide the rice or cauliflower ‘rice’ between 2 bowls, top with the tofu pieces then spoon over the sauce.

Enjoy

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