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Katsu Burger

Tofu katsu burger

This is everything I love inside a burger – the crispy tofu is incredible! Huge crunches when you eat this. You don’t have to deep-fry the tofu; baking works just as well. Keep it gluten free by swapping the breadcrumbs, flour and bun for gluten free alternatives.

Recipe excerpted with kind permission from the newly released Vegan 100 by Gaz Oakley (Quadrille, £20) Photography © Simon Smith.

Katsu Burger


For the tofu:

4 tbsp cornflour (aka cornstarch)

50 g (1 cup) panko breadcrumbs

4 tbsp plain all-purpose flour

400 g (14 oz) firm tofu, drained and cut into 4 “steaks”

1 litre (4 cups) vegetable oil, if frying

For the curried mayo:

6 tbsp Creamy “Mayonnaise” (recipe to make your own here: https://www.jvs.org.uk/recipe-view/fish-chips-tartare-sauce-mushy-peas/

1 tsp curry powder

1/4 tsp dried chilli powder

1/4 tsp black onion seeds

2 tsp lemon juice

pinch sea salt

To serve:

4 burger buns, toasted

8 baby gem lettuce leaves

pickled onion and radish

3 spring onions (aka scallions), chopped

fresh coriander (aka cilantro)



Heat your fryer to 170˚C (340˚F) or, if baking, preheat the oven to 180˚C (350˚F).


First up, prepare the tofu. Mix the cornflour in a bowl with enough water to make a thick, sticky paste. Put the breadcrumbs in a shallow bowl and the plain flour in another. Individually, dip each tofu steak first into the flour, then the
cornflour paste (making sure it’s well covered), then finally coat in the breadcrumbs. Once all pieces are coated, set aside.


Mix together all the mayo ingredients and prepare the burger garnishes.


To cook the burgers, carefully deep-fry in the oil until golden, then drain on kitchen paper and season.


Alternatively, bake on a lined baking tray for 15 minutes. Once the tofu is cooked, build your burger, making sure you have lashings of curried mayonnaise and plenty of the garnishes.


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JVS: Jewish - Vegan - Sustainable
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