I was going to make pizza on Friday, but I messed up when stretching my dough, and it seized up, so I had to rest it and re-rise, and so change of plans!
I had left over curry and just made the tofu cutlets by shallow frying in a small pan to minimize oil usage.
As always, any questions or feedback welcome, and happy to provide recipes if anyone wants them! ^_^
Recipe pls? This sounds good.
Sure!
So here’s the recipe for the tofu katsu: https://sarahsvegankitchen.com/recipes/tofu-katsu/#recipe
And here is the original (carnist) recipe for the curry which I’ve adapted: https://www.sbfoods-worldwide.com/recipes/012.html
For the curry, I normally use some sort of vegan meat substitute that’ll brown well to develop a good frond as a base. Just brown some vegan sausage; that’s a good step 0. If you don’t want to do that, I’d just add more minced onions and cook longer in step #1. This is where you get your depth of flavour.
That said, I don’t normally make the curry with the tofu katsu. So if you’re going with the katsu route, you really don’t need the 2nd protein of the vegan sausage. That’s why I recommend adding more onion for depth of flavour.
The S&B curry powder really doesn’t have a good substitute, so you’ll need to order it from wherever you can get it.
You can get off amazon, but if you’d like, I’d be happy to share the ingredient label, if you don’t want to support a PBC company, although that info is fairly easily accessible.
Perfect! Thank you so much. I actually have a curry powder I like so I’m set!
There can be quite a bit of variation between curry powders, so I wouldn’t personally advise substituting that, but if you do, let me know how it works out!
Not sure if it’ll help, but here are the ingredients for the s&b one:
Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Pepper, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage, Cardamom