Vegan Katsu Curry
Tofu steaks
200g Drained and pressed tofu (smoked tofu is better choice)
1 teaspoon curry spice mix (mild korma spices or look down for the recipe to make your own)
100g panko bread crumbs
20g desiccated coconut
Ed cooking Katsu curry during the lockdown :)
½ cup aquafaba ( or 1 tablespoon flax seeds powder mixed with 4 tablespoon water)
Slice the tofu to the desired thickness and set aside, mix the bread crumbs, desiccated coconut and curry spice , ready for breading, Dip the Tofu steaks in the aquafaba, then into the bread crumbs , you could repeat if you need to have a thinker crust, and place on a tray with baking parchment ready to cook in 200C oven for 8min
Curry Spices
1 teaspoon ginger powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon cinnamon powder
1 teaspoon garlic powder
1 teaspoon paprika powder
Katsu sauce with Vegetable
Coconut milk or make your own (½ cup desecrated coconut, 2.5 cups water) blended with fast blender then strain with fine strainer, keep the access coconut for later use.
250ml coconut milk
1teaspoon agave syrup
¼ cup Tamari or soya sauce
4 tablespoons extra virgin olive oil
1 tablespoon Tomato puree
1 teaspoon grated ginger
1 teaspoon minced garlic
1 tablespoon Corn flour or arrowroot./ coconut flour
1 medium size aubergine diced
1 diced courgette
1 carrot finely diced
100g cut in halve green beans
1 teaspoon salt
In a hot pan, add olive oil, aubergine, courgettes, carrots, ginger and garlic, cook for 3 min, add the tomato puree, tamari, and cook for about 2 min, add now the coconut milk and agave syrup, with the green beans cover and simmer for 5 min on low heat, now add the salt , and the corn flour stirring in 8 motion fast so the corn flour don’t lump and cook for 1 min.
Purple Kimchi Salad
100g Purple cabbage
Garlic powder
Chilli powder
Salt
Apple cider vinegar
Shred the cabbage to your liking, place in a bowl, add garlic, chilli, salt apple cider vinegar. Rub with hand until soft .