Tofu Katsu Curry With Quinoa Recipe Kit Recipe

Fusion cuisine · 990 calories

Tofu Katsu Curry With Quinoa Recipe Kit recipe

About this recipe

Experience the perfect fusion of Japanese and healthy cuisine with our Tofu Katsu Curry with Quinoa Recipe Kit. This kit features crispy baked tofu coated in panko breadcrumbs, served over fluffy quinoa, and topped with a rich, aromatic curry sauce made with coconut milk and spices. Packed with plant-based protein and wholesome ingredients, this dish is a flavorful and satisfying meal for any occasion. Easy to prepare with step-by-step instructions, it’s ideal for busy weeknights or a cozy dinner. Order now on the AnyFeast website or app and bring this delicious, restaurant-quality dish to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 100 g Garlic
  • 200 ml Coconut Milk
  • 500 g Onion
  • 250 g Carrot
  • - Vegetable Stock Cubes
  • 200 g Organic Tofu - Soy Paneer
  • 1 kg Panko Breadcrumbs
  • 1 kg Quinoa
  • 125G Curry Powder
  • loose Ginger
  • 200 g Table Salt
  • 500 g Wheat Flour / Maida
  • 20 g Turmeric Powder
  • 500 Ml Champion Oil
  • 80 g Soya Sauce

Instructions

  1. 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Press the tofu to remove excess moisture, then slice it into 1 cm thick pieces.
  3. 3. Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  4. 4. Coat each tofu slice in flour, dip it in the beaten eggs, and then cover it with panko breadcrumbs.
  5. 5. Arrange the breaded tofu slices on the baking tray and bake for 20 minutes, flipping halfway through.
  6. 6. While the tofu is baking, rinse the quinoa under cold water and cook it according to package instructions.
  7. 7. In a large pan, heat oil and sauté chopped onions, garlic, and grated carrots until softened.
  8. 8. Add curry powder, turmeric, and flour to the pan, stirring to combine.
  9. 9. Gradually pour in vegetable stock and coconut milk, stirring continuously to avoid lumps.
  10. 10. Simmer the curry sauce for 10 minutes until thickened, then season with salt and pepper.
  11. 11. Serve the baked tofu over cooked quinoa and top with the curry sauce.