Hench Herbivore | Tofu Katsu Curry | Oil Free + Delicious Recipe @HenchHerbivore | Uploaded January 2024 | Updated October 2024, 46 minutes ago.
As a health-minded vegan, I didn't think I'd be eating my fave katsu curry anymore. It's usually made with coconut milk, which has the types of saturated fat that raise the risk for heart disease. But then we had the idea of adding coconut essence to cashew cream... and now this version of a vegan katsu curry is my NEW favourite recipe. You MUST try it! (Written recipe below)
Download my FREE vegan nutrition e-guide: henchherbivore.com
I could really use your help to support my work:
1-to-1 ONLINE COACHING: henchherbivore.com/coaching
MEAL PLANS: henchherbivore.com/mealplans
CONSULTATIONS: henchherbivore.com/consultations
MY COOKBOOKS: henchherbivore.com/shop
DONATE via PayPal: paypal.me/henchherbivore
DONATE monthly via Patreon: patreon.com/hench_herbivore
Katsu curry
Ingredients
200g firm tofu
50g brown rice breadcrumbs
30g gram flour
1 tsp Japanese 7 spice (optional)
75ml soya milk
Sauce
1/2 medium onion, chopped
1 garlic clove
1 tsp ginger
2 tsp medium curry powder
1/4 tsp turmeric powder
1/2 tbsp arrowroot
40g cashews
180ml water
8 drops coconut extract (see notes)
1 tbsp soya sauce
1 tsp maple syrup
Rice and salad to serve
Method
Press the tofu for 20 minutes.
Preheat the oven to 200 degrees celsius.
Steam fry the onion, garlic and ginger for 5 minutes.
Add them to a blender along with the rest of the sauce ingredients.
Return to pan, bring to the boil and then gently simmer for ten minutes to allow the sauce to thicken.
Slice the tofu into thin 5mm strips
In one small bowl add the bread crumbs and in another add the gram flour, soya milk and 7 spice and mix.
Place each piece of tofu into the gram flour mixture and coat well. Then place it into the breadcrumbs and turn a couple of times to ensure an even coating. Place on a baking tray lined with parchment paper and then repeat for each piece.
Place the tray in the oven and cook at 200 for 45 minutes, flipping halfway.
Serve with rice and salad.
Enjoy!
*** Follow Hench Herbivore ***
Instagram: instagram.com/hench_herbivore
Facebook: facebook.com/henchherbivore
Twitter: twitter.com/HenchHerbivore
Website: henchherbivore.com
*** Bio ***
I'm Paul Kerton, a former Personal Trainer and Vegan Nutritionist, I am now a full-time Social Media Influencer. Not so long ago, in a misguided attempt to try and grow muscle as quickly as possible, I ended up eating more animal products than probably anyone you've ever met. Through research, I came to learn the deleterious effects that eating even quite trivial amounts of animal products has on one's health and through personal experience, I found that far from being a hindrance to sports performance, a well-planned vegan diet is actually optimal! Then with an open heart, I looked at how we treat animals in order for them to end up on our plates and it shook me to the core. I could not believe that for so long I fell for the lies that others tell us, that we tell ourselves, in order that we perpetuate this destructive behavior. Destructive to ourselves, the beautiful, intelligent sentient beings that are here with us and indeed our very planet. To try and put right my part in all of this I was compelled to overcome my fear of being filmed for YouTube and television, appearing on the radio and more recently public speaking. On a spiritual level, I've come to realise that my fellow man too is suffering. If I won't see harm come to a chicken I've never met then why would I be unkind to my brother man? If someone is being aggressive or unkind toward me, surely the suffering inflicted on them in the past is simply spilling over? Do I want to add to that, or can I step out of my ego long enough to forgive them and maybe break the cycle of negativity? This former, quick-to-anger "meat-head" bouncer has been on one transformative journey!
As a health-minded vegan, I didn't think I'd be eating my fave katsu curry anymore. It's usually made with coconut milk, which has the types of saturated fat that raise the risk for heart disease. But then we had the idea of adding coconut essence to cashew cream... and now this version of a vegan katsu curry is my NEW favourite recipe. You MUST try it! (Written recipe below)
Download my FREE vegan nutrition e-guide: henchherbivore.com
I could really use your help to support my work:
1-to-1 ONLINE COACHING: henchherbivore.com/coaching
MEAL PLANS: henchherbivore.com/mealplans
CONSULTATIONS: henchherbivore.com/consultations
MY COOKBOOKS: henchherbivore.com/shop
DONATE via PayPal: paypal.me/henchherbivore
DONATE monthly via Patreon: patreon.com/hench_herbivore
Katsu curry
Ingredients
200g firm tofu
50g brown rice breadcrumbs
30g gram flour
1 tsp Japanese 7 spice (optional)
75ml soya milk
Sauce
1/2 medium onion, chopped
1 garlic clove
1 tsp ginger
2 tsp medium curry powder
1/4 tsp turmeric powder
1/2 tbsp arrowroot
40g cashews
180ml water
8 drops coconut extract (see notes)
1 tbsp soya sauce
1 tsp maple syrup
Rice and salad to serve
Method
Press the tofu for 20 minutes.
Preheat the oven to 200 degrees celsius.
Steam fry the onion, garlic and ginger for 5 minutes.
Add them to a blender along with the rest of the sauce ingredients.
Return to pan, bring to the boil and then gently simmer for ten minutes to allow the sauce to thicken.
Slice the tofu into thin 5mm strips
In one small bowl add the bread crumbs and in another add the gram flour, soya milk and 7 spice and mix.
Place each piece of tofu into the gram flour mixture and coat well. Then place it into the breadcrumbs and turn a couple of times to ensure an even coating. Place on a baking tray lined with parchment paper and then repeat for each piece.
Place the tray in the oven and cook at 200 for 45 minutes, flipping halfway.
Serve with rice and salad.
Enjoy!
*** Follow Hench Herbivore ***
Instagram: instagram.com/hench_herbivore
Facebook: facebook.com/henchherbivore
Twitter: twitter.com/HenchHerbivore
Website: henchherbivore.com
*** Bio ***
I'm Paul Kerton, a former Personal Trainer and Vegan Nutritionist, I am now a full-time Social Media Influencer. Not so long ago, in a misguided attempt to try and grow muscle as quickly as possible, I ended up eating more animal products than probably anyone you've ever met. Through research, I came to learn the deleterious effects that eating even quite trivial amounts of animal products has on one's health and through personal experience, I found that far from being a hindrance to sports performance, a well-planned vegan diet is actually optimal! Then with an open heart, I looked at how we treat animals in order for them to end up on our plates and it shook me to the core. I could not believe that for so long I fell for the lies that others tell us, that we tell ourselves, in order that we perpetuate this destructive behavior. Destructive to ourselves, the beautiful, intelligent sentient beings that are here with us and indeed our very planet. To try and put right my part in all of this I was compelled to overcome my fear of being filmed for YouTube and television, appearing on the radio and more recently public speaking. On a spiritual level, I've come to realise that my fellow man too is suffering. If I won't see harm come to a chicken I've never met then why would I be unkind to my brother man? If someone is being aggressive or unkind toward me, surely the suffering inflicted on them in the past is simply spilling over? Do I want to add to that, or can I step out of my ego long enough to forgive them and maybe break the cycle of negativity? This former, quick-to-anger "meat-head" bouncer has been on one transformative journey!
