Vegan Japanese Curry with Tofu

This vegan Japanese curry is my definition of comfort food! Featuring carrot, potato, and tofu cubes simmered in an umami broth, it will be a crowd-pleaser.

 I love serving mine with Japanese rice and sides like cucumber maki and yasai itame for a Japanese-inspired dinner! 

💚Why you will love this recipe 

• A quick and easy one-pot recipe that is ready in 30 minutes 
• Versatile and highly customizable - feel free to substitute/add in ingredients to make this recipe your own! 
• Hearty, filling, and high in protein 
• Healthier and lower in sodium than the restaurant’s version 

🤔What is Japanese curry 

Japanese curry is a popular Japanese dish heavily influenced by Indian and British cuisine. It usually includes ingredients like onion, carrot, potatoes, and protein (usually beef). This curry is commonly made from a premade roux, which consist of Japanese curry powder, seasonings, butter, and flour as the thickener. 

The recipe for Japanese curry differs from region to region, using different seasonings and flavorings to enhance its flavors. It is commonly served as a main dish with rice, fukujinzuke (relish vegetables), and other side dishes.

We will use tofu as our protein source to make this recipe vegan. The curry is also made from scratch instead of using a store-bought roux, which sometimes contains animal products.  

Difference between Japanese curry and other curries 

Japanese curry is much milder and less spicy when compared to curries from other regions, like Indian and Thai curries. Unlike its vibrant counterparts, Japanese curry tastes sweet, fruity, and umami.

While different curries can vary in texture, Japanese curry is thicker and has a stew-like consistency. This is due to the incorporation of flour or roux, which consist of flour as the primary thickener. 

📃Ingredient notes and substitutions 

• Potatoes - I recommend going with Yukon Gold potatoes as they are sturdier. Russet potatoes tend to melt and disintegrate after simmering. 
• Japanese curry powder - I am using the S&B Japanese curry powder. You can find them at groceries in the international aisle, in your local Asian market, or online. Substitute it with regular curry powder in a pinch, but the taste will differ. 
• All-purpose flour - The main thickener in this recipe. To make this recipe gluten-free, substitute it with a gluten-free blend. 
• Ketchup - Substitute with tomato puree or tomato paste for a tangier curry. 
• Soy sauce - Can be substituted with shoyu or tamari. Use a gluten-free brand if needed. 
• Sugar - Any granulated sweetener will work in this recipe. I am using coconut sugar. 

🔪How to make 

Caramelizing onion - Heat a tablespoon of oil in a Dutch oven. Add onion, and saute for 4-5 minutes over medium-low heat or until they are lightly browned. 

Sauteing aromatics - Add ginger and garlic to the pot, and fry for a minute. Add curry powder, flour, and garam masala next. Fry for another minute or until the spices are fragrant. 

Cooking vegetables - Add broth, soy sauce, ketchup, and sugar to the pot, and bring the mixture to a gentle simmer. Then, add potato, carrot, and tofu. Cook at low heat for 10-15 minutes, uncovered, until the potato cubes are fork-tender. Stir the curry occasionally while cooking. 

Serving - Serve your Japanese tofu curry with Japanese rice and whatever sides you fancy! 

✅Helpful tips 

• Cut veggies into uniform sizes - Cut your potato and carrot into similar sizes to ensure they cook at the same rate. 
• Chunkier onion - I prefer my onion to disintegrate into the sauce. Hence, they are chopped into small cubes. However, feel free to slice it into thick chunks. 
• Keeping an eye on while cooking - This vegan Japanese curry is on the thicker side and might stick to the bottom easily. Cook it over low heat, and stir it occasionally. 

🌶️Personalizing your curry 

This might be surprising, but most restaurants make their curry using store-bought roux cubes! The difference in flavors is mainly due to the use of a cooking technique known as ‘kakushiaji,’ which involves adding a small quantity of an ingredient to enhance the flavor of a dish subtly. 

For instance, the grated apple adds sweetness and a hint of fruitiness, while the soy sauce bumps up the umami profile of this curry. Listed below are more kakushiaji ingredients commonly added, so feel free to experiment! 

Sweetness 

• Mashed banana 
• Grated Asian pear
• Maple syrup 
• Sugar
• Mirin 

Tanginess 

• Lemon or line juice (add right before serving) 
• Tomatoes (fresh or canned) 
• Tomato puree or tomato paste 
• Red wine 
• Ketchup 

Spicyness 

• Chili flakes 
• Fresh chilies, chopped 
• Chili powder 
• Cayenne pepper 

Increasing the depth of flavor 

• Instant coffee
• Cocoa powder or a small square of dark chocolate 
• Oyster sauce (use vegetarian to keep this recipe vegan) 
• Worcestershire sauce

✨Variations and add-ins 

Using roux cubes - You can make your Japanese tofu curry with pre-made roux cubes instead of making your own using flour, curry powder, and garam masala. Add it towards the end of cooking, and stir well to ensure the cubes dissolve entirely. 

To keep this recipe vegan, I recommend purchasing S&B golden curry mix. As the roux cubes are pretty salty, use a low-sodium vegetable broth or water to make your curry. 

Vegetables - This recipe is highly versatile, so feel free to add whatever veggies sound good! Some commonly added to Japanese curry include sweet potato, celery, mushrooms, and taro. 

Tofu - If you are not a fan of tofu, substitute it with soy chunks, soy curls, or a can of chickpeas. 

🍚How to serve 

Here are some dishes that pair great with vegan Japanese curry: 

• Rice - Japanese pearl rice, brown rice, Jasmine rice, cauliflower rice 
• Noodles - Cooked noodles like udon or ramen pairs great with this Japanese tofu curry. Or, make a quick stir-fry like my vegan yakisoba. 
• Side dishes - Lighter vegetable sides like my wakame salad, yasai itame, wakame miso soup, and avocado maki.
• Fukujinzuke - A relish that consists of chopped daikon, eggplant, and lotus roots. It is commonly served with Japanese curry. 
• Vegan katsu - To make vegan katsu curry, top it off with a store-bought chicken cutlet or tofu katsu. 

❄️Storing suggestions 

Fridge - This Japanese tofu curry can be refrigerated for 2-3 days in an airtight container. 

Freezer - This curry freezes well for 3 months, but I recommend removing the potato before freezing or leaving it out altogether. This is because potatoes will turn mushy and grainy after freezing and thawing. 

Do portion out your curry using freezer bags or containers before freezing so you will only take out what you need. 

Reheating - Allow frozen curry to defrost overnight in the fridge. You can then heat it in the microwave or on the stove. Add a splash of water if the mixture is too thick. 

❔Commonly asked questions

🍽️More vegan curry recipes

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