Vegan Tonkatsu Recipe | Cooking With Jade

Vegan Tonkatsu Recipe

Vegan Tonkatsu Recipe


Prep Time 15 minutes
Cook Time 30 minutes
Cuisine Japanese
Servings 4



For the tonkatsu:

  • 1 block of extra-firm tofu
  • 1 cup of panko bread crumbs
  • 1/4 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of unsweetened plant-based milk
  • 2 tablespoons of vegetable oil

For the tonkatsu sauce:

  • 1/4 cup of ketchup
  • 2 tablespoons of soy sauce
  • 2 tablespoons of agave nectar
  • 1 tablespoon of rice vinegar
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder


  • Preheat the oven to 400°F (200°C).
  • Press the tofu block to remove the excess water, then slice it into 4 equal pieces.
  • In a mixing bowl, combine the panko bread crumbs, flour, salt, and black pepper. Mix well.
  • Dip each tofu slice into the plant-based milk, then coat it in the panko mixture.
  • Heat the vegetable oil in a large skillet over medium heat.
  • Add the coated tofu slices to the skillet and cook until golden brown on each side, about 3-4 minutes per side.
  • Transfer the tofu slices to a baking sheet lined with parchment paper, then bake for 10-12 minutes, until they are crispy and golden brown.
  • While the tofu is baking, prepare the tonkatsu sauce by combining the ketchup, soy sauce, agave nectar, rice vinegar, garlic powder, and ginger powder in a small bowl. Mix well.
  • Once the tofu is done baking, remove it from the oven and allow it to cool for a few minutes.
  • Slice the tofu into bite-sized pieces and serve with the tonkatsu sauce.


Calories: 288 | Total Fat: 11g | Total Carbohydrates: 37g | Dietary Fiber: 3g | Protein: 13g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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