Vegan Japanese Curry

Lose the meat and extra sodium but none of the flavor in this delicious spicy tofu dish.

Medically reviewed in April 2021

Updated on January 26, 2022

Enjoy this vegan version of one of Hawaii’s staple comfort foods. This recipe follows Ornish Lifestyle Medicine food guidelines. Ornish Lifestyle Medicine is a program that uses nutrition, stress management, fitness, and love and support as a prescription for better health. The program is proven to improve chronic conditions such as heart disease, diabetes, and prostate cancer.

Sauce:

If you’re familiar with Japanese curry blocks, you could use one in place of this homemade sauce. But I’d recommend this version since it’s easy to make and healthier.

  • 3 tbsp Kitchen Bouquet Browning and Seasoning Sauce
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • ¼ tsp cayenne pepper
  • 4 tbsp sweet rice flour

Heat sauce, curry powder, garam masala and cayenne pepper over medium heat. Gradually stir in sweet rice flour until mixture has thickened. Turn off heat and let cool.

Curry:

To prepare the curry you’ll need:

  • 1 onion, peeled
  • 1 package firm tofu
  • 2 large carrots, peeled
  • 1 large potato
  • ½ tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 quart low-sodium vegetable broth
  • 1 red apple, grated
  • 1 tbsp honey
  • 2 tsp salt
  • ½ tbsp shoyu (Japanese-style soy sauce) or soy sauce
  • 1 tbsp ketchup

Cut the carrots and onions into wedges. Cut potato and tofu into 1-inch pieces. Use water to sauté onions in a large pot over medium heat until the onions are translucent. Add ginger, garlic, carrot, and tofu. Bring pot to a boil. Add potato, apple, honey, and salt. Let simmer uncovered for 20 minutes or until potatoes are tender.

Take a cup of the stock and mix it into the sauce until it’s smooth. Add that mixture into pot and mix well. Add shoyu and ketchup. Simmer uncovered until the curry becomes thick. Serve hot.

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