Tofu Katsu Sandwich

Crispy on the outside, juicy on the inside—this tofu katsu sandwich is one of those meals that just hits.

It’s crunchy, saucy, and stacked between soft bread.

If you’ve ever wanted a satisfying meat-free sandwich that actually fills you up and tastes amazing, this one’s it.

What You’ll Need

1 block (14 oz) firm tofu, pressed and sliced into 4 even slabs
1 cup all-purpose flour
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
¾ cup water
1 cup panko breadcrumbs
½ cup neutral oil (like canola or vegetable) for frying
¼ head of green cabbage, finely shredded
¼ cup vegan mayo
2 tbsp ketchup
1 tbsp Worcestershire sauce (vegan if needed)
1 tbsp soy sauce
4 slices of thick sandwich bread (like milk bread or brioche, toasted if you like)

Why I Love This Recipe

This sandwich takes me straight back to a Tokyo street corner where I first tried a crispy pork katsu. I came home and knew I had to make a version without meat—but with the same crunch, richness, and flavor. Here’s what makes it great:

The tofu stays juicy inside with a golden, crunchy crust
The homemade katsu sauce adds that bold, tangy-sweet flavor
Super satisfying and easy to prep
Feels like takeout, but made at home

Servings: 2 hearty sandwiches (or 4 halves)Total Time: 35 minutes

Why This Recipe Works (Quick Science)

Pressing the tofu removes moisture so it can absorb the seasoning and crisp up. The flour-water slurry sticks to the tofu better than just flour or egg substitute alone, and panko breadcrumbs are extra light and crispy—perfect for shallow frying. Using high heat and the right amount of oil keeps the crust crunchy, not greasy.

Common Mistakes

Not pressing the tofu: Too much moisture makes it soggy and bland
Skipping the flour mix: Just breadcrumbs won’t stick well and fall off when frying
Too little oil: Makes the breading dry and uneven
Crowding the pan: Lowers the oil temp and makes tofu greasy
Overcooking: The tofu doesn’t need long, just until golden and crisp

What to Serve With

Shoestring fries or Japanese sweet potato fries
Pickled daikon or cucumbers
A cold noodle salad
Green tea or iced matcha

FAQ

Can I air fry instead of pan-fry?
Yes! Spray the breaded tofu with oil and air fry at 400°F for about 12-15 minutes, flipping halfway.

What kind of tofu should I use?
Use firm or extra-firm tofu. Anything softer won’t hold up during frying.

Can I make it gluten-free?
Yes. Use gluten-free flour and breadcrumbs, and check your soy/Worcestershire sauces.

How do I store leftovers?
Keep components separate. Store the fried tofu in a sealed container in the fridge, and reheat in the oven or air fryer to keep it crispy.

Recipe & Instructions

Step 1: Press and Slice Tofu

Press a 14 oz block of tofu for 15-20 minutes using a tofu press or wrapped in paper towels with a heavy pan on top. Slice it into 4 even slabs, about ½-inch thick.

Step 2: Set Up Breading Station

In one bowl, mix 1 cup flour, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Add ¾ cup water and stir until smooth. In another bowl, pour 1 cup panko breadcrumbs.

Step 3: Bread the Tofu

Dip each tofu slice into the flour-water mixture, coating completely. Then press it into the panko on both sides until well covered.

Step 4: Fry the Tofu

Heat ½ cup oil in a skillet over medium-high heat. Add the breaded tofu slices and cook 3-4 minutes per side, until golden and crispy. Drain on a rack or paper towels.

Step 5: Make the Katsu Sauce

In a small bowl, stir together ¼ cup vegan mayo, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tbsp soy sauce until smooth and creamy.

Step 6: Assemble the Sandwich

Spread katsu sauce on each slice of bread. Layer with shredded cabbage, then place a crispy tofu cutlet on top. Add more sauce if you want, top with the second bread slice, and gently press.

Step 7: Slice and Serve

Use a sharp knife to slice the sandwich in half, showing the layers. Serve on a round plate with extra sauce or slaw on the side.

Final Thoughts

This tofu katsu sandwich is crispy, creamy, saucy, and full of flavor in every bite. It’s one of those meals you’ll make once and keep coming back to. If you try it, let me know how it turned out or what twist you added!