This tofu katsu sandwich is crispy, juicy, and full of flavor.
Think of it like the Japanese katsu sando, but with golden fried tofu that’s crunchy on the outside and tender inside.
It’s simple to make, feels fancy, and tastes like something you’d get at a cafe.
What You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and sliced into 2 thick slabs
- ½ cup all-purpose flour
- ½ cup plant-based milk
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded green cabbage
- 2 tablespoons vegan mayonnaise
- 2 tablespoons tonkatsu sauce (or vegan Worcestershire mixed with ketchup)
- 4 slices soft white sandwich bread
- ½ cup neutral oil (for frying)
Why I Love This Recipe
This sandwich always makes me smile. It’s crunchy, saucy, and the kind of comfort food I can’t resist. I remember making this the first time and being shocked at how much it felt like the real katsu sando, just without meat.
- Crispy tofu that stays tender inside
- Fresh shredded cabbage for crunch
- Tonkatsu sauce adds tangy-sweet flavor
- It feels special but only takes about 30 minutes
Servings & Cook Time
Servings: 2 sandwiches
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Macros (Per Sandwich)
Calories: 510
Protein: 20g
Carbs: 58g
Fat: 24g
Fiber: 6g
Why This Recipe Works (Quick Science)
Pressing the tofu removes excess water, which lets it soak up flavor and crisp up better. The flour and plant-based milk act as a sticky base so the panko sticks. Panko breadcrumbs are bigger and airier than regular breadcrumbs, giving you that extra-crunchy bite.
Common Mistakes
- Not pressing tofu long enough: Too much water makes it soggy.
- Skipping seasoning: Tofu needs salt and pepper before breading.
- Oil too cold or too hot: Cold oil = greasy, hot oil = burnt crust.
- Overloading the sandwich: Too much cabbage or sauce makes it fall apart.
What to Serve With
- Pickled cucumbers
- Sweet potato fries
- A light miso soup
- Green tea on the side
Tools You’ll Need
- Cutting board and knife
- 2 shallow bowls for breading
- Frying pan
- Tongs
- Plate lined with paper towels
Substitutions & Variations
- Swap tonkatsu sauce for BBQ sauce for a twist
- Use red cabbage instead of green
- Add sliced avocado for creaminess
- Make it spicy with sriracha mayo
Step-by-Step Instructions
Step 1: Prepare the Tofu
Press 1 block (14 oz) extra-firm tofu for 10–15 minutes. Slice into 2 thick slabs. Season both sides with ½ teaspoon salt and ½ teaspoon black pepper.
Step 2: Set Up Breading Station
Place ½ cup flour in one shallow dish, ½ cup plant-based milk in another, and 1 cup panko breadcrumbs in a third.
Step 3: Bread the Tofu
Coat each tofu slab first in flour, then dip in milk, then press into panko until fully covered.
Step 4: Fry the Tofu
Heat ½ cup neutral oil in a pan over medium heat. Fry breaded tofu slabs for about 3 minutes per side until golden and crispy. Drain on paper towels.
Step 5: Shred the Cabbage
Thinly shred 2 cups green cabbage and place in a small bowl.
Step 6: Assemble the Sandwich
Spread 1 tablespoon vegan mayonnaise and 1 tablespoon tonkatsu sauce on 2 slices of bread. Layer shredded cabbage, a fried tofu slab, more sauce if desired, and top with another slice of bread. Repeat for second sandwich. Cut in half to serve.
Leftovers & Storage
- Keep leftover fried tofu in an airtight container in the fridge for 2–3 days.
- Reheat in an oven or air fryer to crisp it up again.
- Assemble sandwiches fresh to avoid soggy bread.
FAQ
Can I bake the tofu instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes until golden.
What bread works best?
Soft white sandwich bread is traditional, but brioche or milk bread also work.
Can I make it ahead?
Fry the tofu in advance, then reheat and assemble just before eating.
Is tonkatsu sauce vegan?
Not always—look for vegan versions or make your own with ketchup and vegan Worcestershire.