Crystal Margarine Recipes
Prep: 20 min
Servings: 4 people
Crispy, comforting, and full of bold flavour, this Tofu Katsu Curry is a satisfying vegetarian take on a beloved classic. Crystal Margarine plays a key role from start to finish—creating a rich, savoury curry base as the vegetables gently soften, and delivering perfectly golden, crispy tofu when used for shallow frying. The tender-crisp katsu pairs beautifully with the smooth, mildly spiced curry sauce, all served over fluffy short-grain rice for a cozy, well-balanced meal. Whether you’re craving comfort food or looking to switch up your weeknight routine, this dish proves that with Crystal, plant-forward meals can be just as indulgent and delicious.
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ingredients
Curry
2 tbsp
Crystal Margarine
1
yellow onion (large dice)
1
carrot (large dice)
2
Yukon Gold potatoes (large dice)
2 ½ cups
vegetable stock
4 blocks
Japanese curry roux
½ tbsp
soy sauce
½ tbsp
ketchup
Tofu Katsu
1 block
firm or extra-firm tofu
¼ tsp
salt
⅛ tsp
black pepper
⅓ cup
all-purpose flour
2
2 eggs, large (beaten)
1 cup
panko breadcrumbs
½ cup
Crystal Margarine (for shallow frying)
To Serve
4 servings
cooked Japanese short-grain rice
Garnish
2 tbsp
scallions (sliced)
directions
Curry
Melt the Crystal Margarine in a large pot over medium heat. Add the diced onion, carrot, and potatoes. Sweat for 5-6 minutes, stirring occasionally, until the onions are translucent, and the vegetables begin to soften.
Add the vegetable stock and bring to a boil, then reduce to medium-low and simmer for 15 minutes until the potatoes and carrots are almost tender.
Dissolve the curry roux blocks in a ladleful of hot liquid, then stir the mixture back into the pot. Return to a gentle simmer over low heat, stirring often until thickened, about 10 minutes. Add the soy sauce and ketchup, adjusting the seasoning to taste. Keep warm on low.
Tofu Katsu
Pat the tofu dry and slice into 4 cutlets. For a more natural look, trim the corners and edges. Season both sides with salt and pepper.
Set up three shallow dishes: flour, beaten eggs, and panko. Dredge the tofu in flour, dip in the egg to coat, then press into the panko until fully covered.
Heat the Crystal Margarine in a medium sized skillet over medium to medium-high heat to 350°F, or until a piece of panko sizzles when added to the pan. Shallow-fry the tofu cutlets until the outsides are golden and crisp, and the centers are warm, about 3-4 minutes per side. Transfer to a rack or paper towel.
To Serve
Spoon the curry over bowls of steamed rice. Slice tofu katsu and place on top. Garnish with scallions.
