Japanese Katsu Curry

The Japanese cuisine is heavily influenced by India, which is reflected in this vegan dish on my menu. The curry is rich in flavour due to the combination of Indian spices with typical Japanese ingredients such as miso, soy sauce, and fresh ginger. It's packed with vegetables like edamame beans, sweet potato, and carrot. We first coat the tofu and bake it in the oven until crispy, making this a super healthy dish. Served alongside is seasoned wholegrain Japanese rice, enriched with sesame seeds, spring onion, and peanuts.

Tofu, sweet potato, potato, edamame beans (young soybeans), spring onion, fresh ginger, garlic, apple, white onion, carrot, red chilli, brown rice, basmati rice, peanuts, black and white sesame seeds, miso (soybean paste), gluten-free soy sauce, sesame oil, rice vinegar, rice flour, panko, mirin (Japanese cooking wine made from fermented glutinous rice), aquafaba (liquid from chickpeas), homemade garam masala (coriander seeds, cumin seeds, green cardamom, black pepper, cinnamon, fennel seeds, bay leaf, cloves), Szechuan pepper, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), sunflower oil, pepper & salt.

Allergens: alcohol, gluten, mosterd, pinda, sesamzaad, soja.

Microwave

Remove the tofu from the bowl with rice. Heat the rice and curry loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the tofu on the baking paper for 1 minute. Note: the tofu will not remain crispy in the microwave.

Oven — 200°C, 15-30 minMarleen's choice

Remove the tofu from the bowl with rice. Heat the rice and curry both covered with aluminium foil or an oven-safe plate for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 10 minutes, warm the tofu on the baking paper alongside.

Energy124,58 kcal

Protein5,53 g

Fat3,73 g

of which saturated0,62 g

Carbohydrates16,2 g

Dietary fibre2,39 g

Salt0,54 g

Average weight: 540 g