Herb Panko Tofu with Curried Potatoes, Carrots and Onions
Crispy seasoned tofu slices smothered in curry sauce with tender potatoes, carrots, and onion, flavored with ginger and garlic and served on a bed of light and fluffy brown basmati rice.
Servings 3
Calories: 538.13kcal
Ingredients
Easy Curry Herb Mix
- 1 tablespoon Jamaican curry powder
- 2 teaspoons Italian herb seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Tofu Katsu-Style
- 1 large egg
- 1 cup panko breadcrumbs
- 14 ounces extra firm tofu
Vegetable Curry
- 2 tablespoons olive oil
- ½ cup onion small diced
- ½ cup carrots small diced
- 1 cup mushrooms quartered
- 1 cup potatoes small diced
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 ¾ cup vegetable broth
- ¼ cup orange juice
- 1 t teaspoon brown sugar
- 1 teaspoon garam masala spice blend
- ¼ teaspoon orange zest
- ¼ teaspoon scotch bonnet pepper sauce
Serve With
- 1 ½ cups cooked basmati brown rice
- sliced scallions for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Spice Blend: In a small mixing bowl, combine the curry powder, Italian herb blend, salt, and pepper.
- Set the Air Fryer: Preheat the air fryer to 390 Fahrenheit for a cooking time of 8 minutes.
- Cut the Tofu: Cut the tofu block into two pieces. Then slice each half into three.
- Make the Breading Station: Whisk the egg with a quarter of the curry herb seasoning blend in another mixing bowl, and pour into a breading tray.
- Place the bread crumbs in another breading tray and gently shake them to spread them out evenly. Then lay a piece of the sliced tofu into the egg mixture and turn to coat evenly on both sides.
- Take the egg-coated tofu and place it in the bread crumbs. Gently pat down the tofu into the bread crumbs, allowing it to stick. Flip and do the other side the same way. And lay on a tray that should fit all of the tofu pieces. Make sure to repeat this process for all tofu slices. Sometimes, you may have to take the breaded tofu and pat it again in the leftover breadcrumbs to give it a good coat.
- Cook the Tofu: Flip the tofu slices over after 4 minutes. When done, leave it in the air fryer to stay warm while you finish the rest of the meal.
- Make the Curried Vegetable: Heat the oil in a medium saute pan on medium-high heat. Then add onions, carrots, mushrooms, potatoes, and sweat by occasionally stirring with no browning until the onions become translucent.
- Next, add ginger and garlic and combine well. Allow them to cook halfway while infusing them into the vegetables. Then add the broth, orange juice, spice blend, and brown sugar and combine well.
- Increase the heat to high and bring the mixture to a boil. Then reduce the heat back to medium-high and cover to continue cooking. Allow cooking for about 5 to 6 minutes or until the potatoes are tender.
- Check the potatoes and lower the heat if they are not cooked all the way through.
- Season the Curry: Adjust the seasoning, and add salt if needed. Then add scotch bonnet pepper sauce, orange zest, and garam masala and remove from the heat immediately.
- Plate Up: Use about two of the breaded tofu slices per serving. Then cut each of those breaded tofu slices into four. Then add the rice on one half of the plate; place the sliced tofu pieces on the other half and pour the curried vegetables over the two in the center. Garnish with sliced scallions for some crunch.
Video
Notes
Bitterness from Garam Masala - Some Garam Masala may be bitter when cooked too long. This is why you will add it at the end, then taste the curry sauce. You can add half before adding all of it. If necessary, try balancing the bitterness with a bit more brown sugar.
Tofu Press - If you were only able to find regular tofu, you could use a tofu press to press it for 30 minutes before cooking. Learn more about the tofu press.
Nutrition
Calories: 538.13kcal | Carbohydrates: 90.85g | Protein: 13.39g | Fat: 14.47g | Saturated Fat: 2.57g | Cholesterol: 62mg | Sodium: 939.93mg | Fiber: 8.91g | Sugar: 8.91g
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