Not your average tofu experience.
Table of contents
About this Recipe
This tofu katsu recipe is a delightful, crispy twist on the traditional Japanese dish, but without the frying mess. It’s healthy because it’s baked, not fried, and it’s packed with plant-based protein from tofu. With a quick prep time and simple ingredients, anyone can master it in no time! This recipe is perfect for anyone craving a crunchy, flavorful meal without the heaviness of deep-frying. I made it because I wanted a healthier, yet equally satisfying way to enjoy the delicious texture of katsu.
This tofu katsu is a plant-based twist on the classic schnitzel! Instead of breaded and fried meat, we’ve got crispy, golden tofu slices that offer a similar crunchy texture and savory flavor—perfect for those craving the satisfying crunch of schnitzel but without the meat. It’s just as comforting and delicious, but with the added benefits of being plant-based and healthier thanks to the baking method!
Step-by-step short instructions
Ingredient Notes
Firm Tofu: Tofu is an essential protein-packed ingredient, especially for those following a plant-based diet. Firm tofu has a dense, meaty texture that holds up perfectly in recipes like katsu. It absorbs the flavors of the marinade or batter, making it versatile.
Date Syrup: A natural sweetener made from dates, offering a rich sweetness without refined sugars. It complements the other batter ingredients and provides a pleasant contrast to the smoky and tangy elements. The stickiness of date syrup actually helps bind the batter together!
White Flour: A key ingredient for thickening the batter and creating a smooth coating around the tofu. If you’re making the gluten-free version, you can replace it with gluten-free flour, such as rice or chickpea flour, for a similar effect.
Cornflour (Cornstarch): This ingredient helps create a light, crispy texture on the tofu when baked. It keeps the batter airy and crunchy. For a gluten-free option, cornflour is already a safe choice, and it’s essential in creating that crispiness.
Bread Crumbs: These are used in the coating to give the tofu a crispy, crunchy exterior. You can use regular or gluten-free breadcrumbs, depending on dietary preferences.
Panko: A Japanese-style breadcrumb, known for its light, airy, and crispy texture. Panko adds extra crunch to the coating. You can use gluten-free panko if you’re following a gluten-free diet.
Olive Oil: This healthy fat adds a richness to the tofu coating and helps it crisp up in the oven. You can use other oils like sunflower or peanut oil, but olive oil is preferred for its flavor and nutritional benefits.
Recipe card with notes
Tofu Katsu – the baked version
Equipment
- 3 bowls
- baking sheet - parchment paper
Ingredients
- 200-400 g firm tofu
- 1/2 tbsp each – dijon mustard, barbecue sauce, date syrup
- 3 tbsp each – white flour, cornflour ((for gluten-free version – see note 1))
- 2 tbsp nutritional yeast
- 3/4 cup water
- 1 tsp liquid smoke (optional)
- 1/4 cup bread crumbs
- 1/4 cup panko
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1 tsp olive oil (optional)
- 2 tbsp white flour ((for gf – see note 1))
- Olive oil for baking ((see note 3))
- Salt and pepper
Instructions
- Press the tofu: Start by pressing the tofu to remove excess water. Use a tofu presser or place it under a heavy object (like a book or pot) for at least 10 minutes.
- Preheat the oven: Set your oven to 250ºC (480ºF) to ensure it’s nice and hot for baking the tofu.
- Slice the tofu: Cut the tofu into four thick pieces lengthwise. Season both sides with a pinch of salt and pepper, gently rubbing it in.
- Prepare the batter: In a bowl, mix together the dijon mustard, barbecue sauce, date syrup, white flour, cornflour, nutritional yeast, and water. Stir until smooth.
- Prepare the coating: In a separate bowl, combine the breadcrumbs, panko, paprika, and turmeric. Drizzle in olive oil and mix until the ingredients are well-coated.
- Set up a dipping station: Arrange three bowls next to each other. Add 2 tbsp of white flour to the first, the batter to the second, and the coating mixture to the third.
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking.
- Coat the tofu: Take each tofu slice and dip it first into the flour, then into the batter, and finally coat it thoroughly in the breadcrumb mixture.
- Bake the tofu: Place the coated tofu on the baking sheet. Lightly spray the top with olive oil and bake for 20-30 minutes. Flip the tofu halfway through and spray with oil again if needed to prevent dryness.
- Serve: Once the tofu is golden and crispy, serve it with rice, fries, curry, or inside a sub – whatever you fancy!
Video
Notes
- For the gluten-free version: Replace the white flour in the batter and others with any gluten-free flour, but avoid using more cornflour.
- For the gluten-free coating: Use gluten-free breadcrumbs instead of regular breadcrumbs or panko.
- When using olive oil for baking, a quick spray on the tofu slices ensures even crispiness. However, you can use other oils like sunflower or peanut if you prefer.
- Storing: Let the tofu katsu cool, then store in a sealed container in the fridge for up to 4 days. You can also freeze them after baking for up to a month.
- Reheating: The best way to reheat tofu katsu is by placing it back in the oven at 200ºC (400ºF) until it’s hot and crispy again.
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