tofu katsu sando recipe by liz douglas
We have a theory that if you cover food with breadcrumbs or panko, it instantly becomes way better. This month, to help you test out this theory, we’ve got a ‘crispy tofu katsu sando’ recipe from The Cosy Vegan by Liz Douglas (aka @glowdiaries___). Her ‘tofu schnitzel’ recipe went gangbusters online, so we reckon it’s a must-try.
Liz’s recipe book has over 100 hearty, wholesome and comforting plant-based meals that are sure to delight. We also posted a ‘choc banoffee breakfast cup’ recipe from the book on the frankie website, if you fancy dessert for breakfast. Now, off to keep testing that breadcrumb theory…
Images and text from The Cosy Vegan by Liz Douglas, photography by Liz Douglas. Affirm Press RRP $39.99.
Katsu sando is a Japanese sandwich typically made with pork schnitzel (katsu) in a soft white or milk bread sandwich with shredded cabbage and smoky tonkatsu sauce. This version uses my crispy tofu schnitzel and red cabbage instead of the traditional green.
INGREDIENTS
Total time 30 minutes
Makes 4
8 slices soft white bread, crusts removed, buttered
4 tofu schnitzels (find out how to make them here)
plant-based tonkatsu sauce (or barbecue sauce) to taste
plain salted potato chips to serve
CABBAGE SLAW
1/4 C plant-based mayonnaise, store bought or homemade
1 tbsp lemon juice
1 tbsp pickled ginger, finely chopped
2 tsp Dijon mustard
1/8 tsp salt
2 C finely shredded red cabbage
1 spring onion, finely sliced lengthways
METHOD
For the cabbage slaw, combine the mayonnaise, lemon juice, pickled ginger, Dijon mustard and salt in a medium bowl. Add the cabbage and spring onion and mix well to coat. Set aside.
Lay out four slices of the bread and top each with a tofu schnitzel, then drizzle with some tonkatsu sauce. Top with a quarter of the slaw and close the sandwiches with the remaining bread slices.
Cut the sandwiches in half and serve sliced side up on a plate with chips on the side.
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