Craft Tofu Katsu Burger With Curry Mayo Recipe

The curry mayo in this Craft Tofu burger recipe is our new favourite flavour! Sweet and fruity with the added creaminess from the mayonnaise is a delight on your tongue after you bite through the crunchy pickles and crispy panko tofu patty.

This recipe is made using our Katsu Curry Kit and Organic Firm Craft Tofu.

Ingredients (Serves 4)

For the burgers and curry mayo

For the pickled veg

  • 1/2 cucumber
  • 25g white cabbage
  • 25g red cabbage
  • 6 tbsp white wine vinegar
  • 3 tsp salt
  • 2 tsp honey
  • 6 tbsp water
Craft tofu katsu burger with curry mayo recipe


First, prepare the craft tofu by removing it from the packaging, placing it on a sieve over a bowl and leaving it to drain for at least 20mins then preheat the oven to 200°c.

To make the pickles, mix the vinegar and salt together until dissolved then mix in the honey and water. Then finely cut both types of cabbage and place in a small bowl. Peel the cucumber into thin slices and place in a separate bowl. Divide the vinegar between the two bowls and leave it to gently pickle.

Next, make your burgers. In a large bowl, mix in the minced shallots and flour then break the tofu into the mixture. Using your hands combine everything together before dividing the mixture into 4 equal portions.

Carefully create 4 burger patties in your palm, roughly to the same diameter as your brioche buns and set them to the side.

On a clean plate, empty the contents of the Miso Tasty Panko and gently press each burger patty into it until all surface of the patty is covered.

Preheat some oil in a frying pan, enough so that you can shallow fry. You will know that the oil is ready and hot enough if you throw in a little panko and it sizzles.

tofu burger patty
Crispy panko craft tofu burger patty

Once the oil is ready reduce the heat slightly and carefully lower your burger patties in. Fry until golden, turning frequently making sure they do not burn. Next place in the oven and cook for 20mins.

Once cooked place the patties on a plate with kitchen tissues to soak up any excess oil.

Next, half your brioche burger buns lengthways and then gently toast the insides under the grill until nice and crisp.

Meanwhile, drain your pickles and set a side.

To make the curry mayo, simply mix together equal amounts of Miso Tasty Curry Sauce and mayonnaise in a bowl.

Finally build your burger. Spoon a good dollop of curry mayo on to the base of your brioche burger bun. Next, firmly place your tofu burger on the curry mayo then pile on your picked cabbage and pickled cucumber, then top it off with the other half of the brioche burger bun.

Craft tofu katsu burger with curry mayo

We served ours with a simple side salad dressed with a yuzu dressing made with 3 ingredients; Miso Tasty’s Rich & Tangy Yuzu, olive oil and water. The recipe for the yuzu dressing is from our Quick Yuzu Salmon Poke Bowl recipe which can be found here.

Miso Tasty Katsu Curry Kit - made with natural and vegan ingredients (BOGOF)

Katsu Curry

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Miso Tasty's Rich & Tangy Yuzu Cooking Sauce

Rich & Tangy

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Miso Tasty Craft Tofu - Firm

Craft Tofu – Firm

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