Tofu Katsu Sandwiches are a plant-based twist on the classic Japanese katsu sando—crispy, golden breaded tofu cutlets tucked into soft bread with crunchy cabbage and tangy katsu-style sauce. Each bite is a mix of textures: shatteringly crisp coating, tender tofu inside, cool shredded slaw, and fluffy bread to hold it all together.

This recipe uses extra-firm tofu, a simple dredging station, and panko breadcrumbs to create ultra-crispy cutlets without meat. A quick homemade katsu-style sauce plus a pile of shredded cabbage makes these sandwiches feel like something you’d order at a trendy café, but they’re easy to pull off at home.

Perfect for lunch, casual dinners, or meal prep, these Tofu Katsu Sandwiches are hearty, flavorful, and satisfying enough for both tofu-lovers and skeptics.

Why You’ll Love This Recipe

Crispy & Crunchy – Panko-coated tofu fries up golden and crisp.
Saucy & Flavorful – Tangy-sweet katsu-style sauce ties everything together.
Plant-Based Comfort – All the satisfaction of a katsu sandwich, minus the meat.
Great for Lunch or Dinner – Easy to assemble and perfect for a filling handheld meal.

Ingredients

For the Tofu Katsu:

1 block (14–16 oz / 400–450 g) extra-firm tofu, drained and pressed
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder (optional)

For the Breading Station:

½ cup all-purpose flour
2 tbsp cornstarch (optional, for extra crispiness)
½ tsp salt
2 large eggs, beaten
or ½ cup unsweetened plant milk + 1 tbsp cornstarch for an egg-free option
1½–2 cups panko breadcrumbs

For Frying:

Vegetable oil, canola oil, or light olive oil (enough for shallow frying)

For the Katsu-Style Sauce:

¼ cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp sugar or maple syrup
1 tsp Dijon or Japanese mustard (optional)

For the Cabbage & Sandwich Assembly:

2 cups finely shredded green cabbage
2–3 tbsp mayonnaise (regular or vegan)
1–2 tsp rice vinegar or lemon juice
Pinch of salt and pepper
4 soft sandwich rolls, brioche buns, or thick slices of soft white bread
Extra mayo and/or mustard, for spreading (optional)

Instructions

Press and Prep the Tofu
Drain the tofu and wrap it in a clean kitchen towel or paper towels.
Place a light weight (like a skillet or plate) on top and press for 15–20 minutes to remove excess moisture.
Slice the tofu into 4 rectangular “cutlets” (or 6 smaller pieces if you prefer).
Season both sides with salt, pepper, and garlic powder (if using).

Prepare the Cabbage Slaw
In a bowl, mix shredded cabbage with mayonnaise, rice vinegar or lemon juice, salt, and pepper.
Toss to coat lightly. Taste and adjust seasoning. Set aside in the fridge while you prepare the tofu.

Set Up the Breading Station
In one shallow dish, whisk together flour, cornstarch, and salt.
In a second dish, beat the eggs (or whisk plant milk and cornstarch until smooth for an egg-free option).
In a third dish, add the panko breadcrumbs.

Bread the Tofu
Working one piece at a time, dredge tofu cutlets in the flour mixture, shaking off excess.
Dip into the egg (or plant milk mixture), letting excess drip off.
Press firmly into the panko on all sides, ensuring the tofu is well coated.
Place breaded tofu on a plate or tray while you heat the oil.

Fry the Tofu Katsu
Pour enough oil into a large skillet to cover the bottom by about ¼ inch. Heat over medium to medium-high until hot and shimmering.
Add tofu cutlets carefully in a single layer (work in batches if needed).
Fry for about 3–4 minutes per side, or until deep golden brown and crispy.
Transfer to a wire rack or paper towel–lined plate to drain excess oil.

Make the Katsu-Style Sauce
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar (or maple syrup), and mustard (if using) until smooth. Taste and adjust sweetness or saltiness as desired.

Toast and Prep the Bread
Lightly toast the sandwich rolls or bread slices if desired.
Spread a thin layer of mayo and/or a little katsu sauce on the cut sides of each piece of bread.

Assemble the Tofu Katsu Sandwiches
Place a tofu katsu cutlet on the bottom half of each bun or bread slice.
Drizzle with a generous amount of katsu sauce.
Top with a mound of cabbage slaw.
Close the sandwich with the top bun or bread slice.

Serve
Serve immediately while the tofu is still hot and crispy.
Add extra katsu sauce on the side for dipping if you like.

Nutritional Information

(Approximate per sandwich, 1 of 4, including bun and slaw)

Calories: ~520
Protein: 20g
Fat: 23g
Carbohydrates: 58g
Sugar: 11g
Fiber: 4g

(Values will vary based on bread type, oil absorbed, and toppings.)

Tips for Success

Press the Tofu Well – The drier the tofu, the better it will crisp and hold its shape.
Use Panko for Maximum Crunch – Japanese-style panko gives a lighter, crispier coating than regular breadcrumbs.
Keep the Oil Hot – Medium to medium-high heat is ideal; too cool and the coating absorbs oil, too hot and it burns.
Assemble Just Before Serving – To keep the coating crispy, don’t let the tofu sit too long with sauce and slaw on it before serving.

Why This Recipe Works

Pressing the tofu removes excess moisture, helping it soak up flavor and crisp up in the pan. The classic flour–egg–panko dredging method gives the tofu cutlets a thick, shatteringly crisp crust that mimics traditional katsu.

The tangy-sweet katsu-style sauce adds bold, savory flavor that pairs perfectly with the mild tofu, while the crunchy cabbage slaw brings freshness and texture. Soft bread balances everything and makes it easy to enjoy as a handheld meal. The result is a Tofu Katsu Sandwich that’s satisfying, crunchy, and full of flavor—without needing any meat.