This creamy vegan Japanese curry is rich, comforting, and bursting with umami flavor! With hearty tofu and tender veggies, it comes together in just 30 minutes. Serve it over steamed rice for the perfect cozy meal.
Japanese curry has always been a comforting favorite from my childhood. It's one of the first dishes I learned from my mother, and today, I'm giving it a vegan twist with tofu as the protein source.
Pair it with a light side dish, such as wakame seaweed salad, Japanese tofu salad, or avocado maki, for a complete and nourishing meal.
Curious to learn more about the origins of Japanese curry? You can check out this comprehensive guide on Japanese curry to dive deeper into its fascinating history.
💚Why you will love this recipe
- A quick and easy one-pot recipe that is ready in 30 minutes
- Versatile and highly customizable - personalize this curry to suit your taste!
- Hearty, filling, and high in protein
- Super comforting and is perfect for the colder weather
🥘What you will need
📃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 S&B Japanese curry powder. You can find it at groceries in the international aisle, in your local Asian market, or online. You can substitute regular curry powder in a pinch, but the taste will differ.
- All-purpose flour - the main thickener in this recipe. To make it gluten-free, substitute 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
- Step 1: Saute onion for 4-5 minutes over medium-low heat or until they lightly browned.
- Step 2: Add ginger and garlic to the pot, and fry for a minute.
- Step 3: Add curry powder, flour, and garam masala next. Fry for another minute or until the spices are fragrant.
- Step 4: Add broth, soy sauce, ketchup, and sugar to the pot, and bring the mixture to a gentle simmer. Then, add potato, carrot, and tofu.
- Step 5: Cook at low heat for 10-15 minutes, uncovered, until the potato cubes are fork-tender. Stir the curry occasionally while cooking.
- Step 6: Serve your Japanese tofu curry with rice and whatever sides you fancy!
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✅Helpful tips
- Cut vegetables uniformly - Cutting vegetables into similar sizes ensures they cook evenly, preventing some veggies from being overcooked while others remain undercooked.
- Adjust the consistency - After cooking, you can adjust the curry's thickness by adding more broth for a lighter consistency or simmering it longer to thicken to achieve the desired texture.
- Stir regularly - Stirring the curry often helps prevent the ingredients from sticking to the bottom of the pot and burning, which can affect the flavor.
- Instant Pot method: Sauté the aromatics (onion, garlic, ginger) using the Instant Pot's sauté function. Add the broth, tofu, and veggies, then add the curry cubes without mixing. Pressure cook for 10 minutes and release steam naturally.
- Using curry roux cubes - If you're in a rush, Japanese curry roux (store-bought) can save time. Instead of all-purpose flour, curry powder, and garam masala, simply dissolve the roux in the curry after adding your vegetables and protein. I recommend the S&B curry roux.
🌶️Personalizing your curry
This might sound 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 subtly adding a small quantity of an ingredient to enhance the flavor of a dish.
For instance, the grated apple adds sweetness and a hint of fruitiness, while the soy sauce bumps up the umami profile of this curry. Below are more commonly added kakushiaji ingredients, 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
🍚How to serve
Here are some dishes that pair great with vegan Japanese curry:
- Rice - I love serving it with steamed Japanese rice, but any variety of rice will work. For extra flavor and texture, top it off with fukujinzuke.
- Miso soup - like my wakame miso soup.
- Side dishes - To make a heartier meal, serve with Japanese sides such as cucumber maki and yasai Itame.
❄️Storing suggestions
Fridge - This vegan Japanese 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.
Portion out your curry using freezer bags or containers before freezing so you will only take out what you need.
Reheating - Let the frozen curry defrost overnight in the fridge. Then, heat it in the microwave or on the stove. If the mixture is too thick, add a splash of water.
❔Commonly asked questions
Japanese curry is thick, almost stew-like, and much milder and sweeter than Thai or Indian curries. Its subtle sweetness comes from ingredients like onion, carrot, and grated apple, which balances the savory flavors.
apanese curry roux is a convenient, pre-made block that serves as a base for curry sauce. It typically consists of a blend of spices, flour, and fat, which thicken the sauce and infuse it with a rich, savory flavor.
This allows for a quick and easy way to prepare a flavorful, hearty dish without mixing individual spices.
Some Japanese curry cubes, like those from the S&B brand, are naturally vegan. However, do turn and read the ingredient list, as sometimes animal products like honey, tallow oil, and dairy products are added.
Japanese curries are mild compared to Indian and Thai curries, making them great for those with a lower heat tolerance. Even those that are labeled hot are not very spicy.
If you prefer your curry hot, add a pinch of cayenne pepper or chili powder to bump up the heat!
📖 Recipe
Hearty Vegan Japanese Curry with Tofu
Equipment
Ingredients
- 1 medium yellow onion diced*
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 2 tablespoons Japanese curry powder
- 2 tablespoons all purpose flour or gluten-free blend
- 1 teaspoon garam masala
- 3 cups vegetable broth
- ½ medium apple grated
- 1 tablespoon soy sauce or shoyu/tamari (use gluten-free if needed)
- 1 tablespoon ketchup
- 2 teaspoon sugar
- 1 large potato cubed (Yukon gold prefered)
- 2 carrots cut into thick chunks
- 1 block extra-firm tofu drained, pressed, and cubed (around 14oz/400g)
Instructions
- 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.1 medium yellow onion
- Add ginger and garlic to the pot, and fry for a minute.3 cloves garlic, 2 teaspoons minced ginger
- Add curry powder, flour, and garam masala next. Fry for another minute or until the spices are fragrant.2 tablespoons Japanese curry powder, 2 tablespoons all purpose flour, 1 teaspoon garam masala
- Add broth, apple, and all seasonings to the pot, and bring the mixture to a gentle simmer.3 cups vegetable broth, ½ medium apple, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoon sugar
- Stir in 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 to prevent the curry from sticking at the bottom.1 large potato, 2 carrots, 1 block extra-firm tofu
- Serve your Japanese tofu curry with Japanese rice and whatever sides you fancy!
Notes
- Cut vegetables uniformly - Cutting vegetables into similar sizes ensures they cook evenly, preventing some veggies from being overcooked while others remain undercooked.
- Adjust the consistency - After cooking, you can adjust the curry's thickness by adding more broth for a lighter consistency or simmering it longer to thicken to achieve the desired texture.
- Stir regularly - Stirring the curry often helps prevent the ingredients from sticking to the bottom of the pot and burning, which can affect the flavor.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Christina says
This is very tasty. It gives the feeling of comfort food, Japanese style. Thanks for this recipe!