Tofu Katsu Sandwich
Prep time 25mins
Cook time 15mins
Serves or Makes: 2 sandwiches

Recipe Card

Tofu Katsu


  • 1 (14 ounce) package organic firm tofu, drained, pressed and sliced lengthwise
  • 1 (15.5 ounce) can chickpeas, drained to reserve the chickpea liquid
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups panko
  • Wesson Canola Oil (or vegetable oil), as needed

Mustard Mayonnaise


  • 1/2 cup vegan mayonnaise
  • 1 tablespoon stone ground mustard
  • 1 teaspoon agave nectar (or preferred choice of sweetener)

Tofu Katsu Sandwich


  • 4 slices fluffy white bread (such as milk bread or preferred choice of bread)
  • Wesson Plant Butter with Olive Oil, as needed
  • Lettuce leafs, as needed
  • Shredded cabbage, as needed
  • Store bought tonkatsu sauce, to taste


  • Step 1

    To make the tofu katsu, simmer the reserved chickpea liquid until it is thickened and slightly reduced. Transfer to a shallow dish and set aside to cool.

  • Step 2

    In another shallow dish, add the all-purpose flour, salt, smoked paprika and black pepper. Whisk until well combined.

  • Step 3

    Coat the tofu in the flour mixture. Ensure that the tofu is evenly covered. Shake off excess flour mixture.

  • Step 4

    Next, coat the floured tofu in the reduced chickpea liquid. Ensure the tofu is evenly covered.

  • Step 5

    Lastly, coat the tofu in panko by pressing the panko into the tofu. Do this a few times so that the tofu is sufficiently covered and coated with panko.

  • Step 6

    Add the canola to a deep skillet about ½ full. Heat the oil to 350°F.

  • Step 7

    Add the panko covered tofu to the oil. Shallow fry on one side until light golden brown. Flip the tofu and repeat the process. When both sides are done, remove from oil and drain on wire rack.

  • Step 8

    After ~5 mins, fry the tofu again until golden brown. Remove from oil, drain and let cool on wire rack

  • Step 9

    To make the mustard may, whisk together vegan mayonnaise, stone ground mustard, and agave. Mix until well combined. Set aside until ready to use

  • Step 10

    To assemble the sandwiches, spread ~2 teaspoons of Wesson Plant Butter with Olive Oil onto both slices of bread.

  • Step 11

    Spread mustard mayonnaise sauce on top of the butter on one side of the bread.

  • Step 12

    Add lettuce leafs over top, followed by a handful of shredded cabbage. Drizzle mustard mayonnaise and tonkatsu sauce over the cabbage.

  • Step 13

    Add the tofu katsu on top, followed by a little more tonkatsu sauce.

  • Step 14

    Cover the tofu katsu with the other slice of bread buttered side down. Gently press the sandwich together with a flat plate.

  • Step 15

    Slice the sandwich in half. Serve immediately.