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Tofu Katsu Sando

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The Tofu Katsu Sando features a crispy breaded tofu cutlet, fresh cabbage, and tangy-sweet tonkatsu sauce between soft shokupan bread, offering a flavorful plant-based twist on a classic Japanese sandwich. Perfect for a quick, healthy meal, this vegan sandwich is both satisfying and easy to make.


Units Scale

Tofu Katsu

  • 300350 g package of firm tofu*
  • salt
  • pepper
  • 23 tbsp potato starch
  • 3 tbsp yogurt
  • 1/2 cup panko
  • oil for frying

Katsu Sandwich 

  • 2 slices of shokupan (Japanese bread)
  • 4060 g cabbage, shredded
  • 1 tbsp butter
  • 1 tbsp Kewpie mayonnaise
  • 23 tsp grain mustard
  • 2 tbsp tonkatsu sauce


  1. If using frozen tofu, thaw and then press excess liquid out. Depending on the brand and size of tofu, slice the tofu so that the width is about 1/2 inch in thickness and is the size of the shokupan you’re using.
  2. Season with salt and pepper. Coat in potato starch.
  3. Dip the tofu in yogurt and coat on all sides.
  4. Coat in panko on all sides. Press the panko in gently.
  5. Fry at 180 C for 2-3 minutes per side.
  6. Remove from oil and hold the tofu vertically to let excess oil drip off.
  7. Spread butter on both sides of the bread. Spread one piece with mustard and the other piece with mayonnaise.
  8. Add cabbage to the slice with mustard.
  9. Drizzle tonkatsu sauce on one side of the katsu and flip it onto the cabbage. Drizzle more sauce on top. Add the other piece of bread on top. Add weight, such as a plate on top and let it sit for 5 minutes.
  10. Slice the crust off and then into 2-3 pieces. Serve and enjoy!