Tofu Katsu Burger

Tofu is like a blank canvas, ready to soak up all the flavours and textures you throw at it. And what better way to bring it to life than with this seriously indulgent breaded tofu katsu burger? It's crispy on the outside, tender on the inside, and layered with miso-mayo, fresh watercress, tangy pickles, and a crunchy sesame slaw. On the side: oven-baked togarashi fries, perfect for dunking into rich homemade tonkatsu sauce.

This vegan Japanese burger actually came about on a whim. We had some leftover teriyaki tofu steaks and figured, why not turn them into a burger? It worked well, but I wanted to take it further and give the tofu a thicker, crisper coating for that signature katsu crunch. So next time I covered the tofu steaks in panko breadcrumbs, and deep-fried them. That's when it became a proper vegan katsu burger, and we think it's a winner! It's now one of our favorite comfort food dinners.

Why you'll love this Tofu Katsu Burger

This tofu katsu recipe is one of our favorite Japanese-inspired burgers. A vegan tofu burger that's crunchy, satisfying, and plant-based through and through.

• The shatteringly crisp panko coating makes it the ultimate crispy tofu burger
• Marinated tofu for a juicy, flavor-packed center. This isn't just your average vegan tofu burger
• Layers of creamy miso mayo, sesame slaw, pickles, and peppery greens for real bite
• Served with oven-baked togarashi fries and tonkatsu dipping sauce for the full izakaya-at-home experience
• Big, hearty portions! This Japanese tofu burger is super satisfying and will actually fill you up

Ingredients

Serves 2 | Prep time 30 minutes, extra to marinate tofu | Cooking time 15 minutes

This is an overview. For metrics and quantities, skip to the recipe card.

Tofu marinade:

• Soy sauce
• Sake
• Mirin
• Brown sugar (optional)
• Garlic
• Ginger

Tonkatsu Sauce:

• Apple cider vinegar
• Ketchup
• Soy sauce
• Brown sugar
• Yellow mustard
• Onion powder
• Garlic powder
• Ground ginger
• Allspice
• Tabasco (or Frank's) to taste

Miso Mayo:

• Mayonnaise
• White miso paste

Coleslaw:

• Mayonnaise
• Tonkatsu sauce
• Roasted white sesame seeds
• White cabbage
• Red cabbage

Tofu Katsu:

• Extra firm tofu (marinated)
• Flour (plain)
• Breadcrumbs (panko or regular)
• Milk (oat barista style works well)
• Vegetable oil for frying (sunflower or any neutral oil)

Togarashi Fries:

• Potatoes (Maris pipers or any good chipping spuds)
• Oil
• Salt
• Shichimi togarashi

Other items:

• Burger buns
• Watercress (or other crunchy salad greens)
• Pickles (any burger pickle you like)

This tofu katsu burger relies on a few key building blocks. The tofu gets marinated in a simple teriyaki-style mix of soy, mirin, and sake, with garlic and ginger for depth. A quick homemade tonkatsu sauce adds tangy-sweet richness, while toasted sesame seeds give the coleslaw a nutty crunch.

Panko breadcrumbs are essential here; they're what turn the tofu into a crispy katsu cutlet. On the side, oven-baked togarashi fries bring a little heat and citrus from Japanese seven spice. Soft burger buns, peppery watercress, and crunchy pickles tie it all together into a vegan Japanese burger that's both hearty and fresh.

How to make it

There are four main parts to this vegan tofu burger recipe: marinating the tofu, making the sauces and fillings, cooking the cutlets and fries, and finally assembling everything into a stacked Japanese-style burger. We will walk through each step so it feels simple and achievable. I will offer some extra tips and guidance here too. See the recipe card for the full printable recipe and step-by-step method.

1. Marinate the tofu for katsu

A good tofu katsu burger starts with flavoring the tofu itself. We use a simple teriyaki-style marinade of soy sauce, mirin, and sake simmered together with a touch of sugar until slightly reduced. Once it has cooled, add fresh garlic and ginger juice, then pour it over thick slices of tofu. The longer you leave the tofu to marinate, the better. Overnight is great, but up to three days will give an even deeper flavor.

2. Make the sauces and burger fillings

While the tofu is soaking up that sweet-salty Japanese base, you can get ahead with the sauces and sides. Tonkatsu sauce is quick to whisk together at home. Ketchup, soy sauce, vinegar, and a few spices create something tangy, sweet, and savory, almost like a Japanese take on steak sauce. If you do not feel like making it from scratch, you can use a bottled version (Bull-Dog is the gold standard), but homemade always has a fresher taste.

That tonkatsu sauce also gets folded into the sesame coleslaw. Toast the sesame seeds in a dry pan until golden, then crush them to bring out their nutty flavor. Stir them through vegan mayo with a spoonful of tonkatsu sauce, shred your cabbage finely, and mix everything together. This slaw is not just a side. It is a big part of what makes this vegan Japanese burger feel layered and crunchy.

Next, make the miso mayo. All it takes is stirring a spoonful of miso paste into vegan mayo until smooth. It brings a deep umami richness that ties the burger together and balances the crisp tofu and tangy pickles.

3. Cook the fries and cutlets

Next up, the togarashi fries. Cut your potatoes into long chips, coat them with oil, and roast until golden. Just before serving, toss them in salt and shichimi togarashi. This Japanese seven spice adds chili heat, citrus notes, and a peppery kick, the perfect match for a fried cutlet burger.

For the tofu, the breading is where the magic happens. Set up three plates: flour, oat milk, and panko breadcrumbs. Double-dip your tofu steaks so they are completely coated. Panko is the key here. It gives that unmistakable katsu crunch and makes this a truly crispy tofu burger. Fry the cutlets in shallow oil until golden, then let them rest on a rack so they stay crisp.

4. Assemble the burgers and serve

Finally, it is time to stack. Toast your buns for extra crunch, spread the miso mayo on the base, add watercress, pile on the tofu cutlets, then pickles, a big scoop of sesame slaw, and a drizzle of tonkatsu sauce. Cap it with the top bun, and serve with the togarashi fries and extra sauce for dipping.

The result is a towering vegan katsu burger that is crunchy, juicy, and messy in all the right ways. It is the kind of burger you need two hands for, with napkins close by, which is exactly how it should be.

These have quickly become a family favorite and are our answer to take-out nights. We often make them when we want something indulgent but still homemade, or when we are catching up over a few drinks while cooking together. The burgers are big and seriously filling, so come to the table hungry. They pair beautifully with a cold beer (check out our Ultimate Guide to the Best Japanese Beers if you are looking for ideas) or simply enjoy with any chilled drink you love.

Substitutions

Here are a few easy ways to make this tofu katsu burger your own:

• Buns: If you can find vegan brioche buns (or bake a batch yourself), they give a soft, rich texture that works beautifully with the crispy tofu cutlet.
• Coleslaw: Swap half the cabbage for grated carrot if you like a slightly sweeter slaw. It keeps the crunch but adds a little extra color and balance.
• Pickles: There are endless options here. Use your favorites or try making your own. We love beetroot, red onion, cauliflower, carrot, and dill pickles for a tangy contrast to the katsu.

FAQ

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📖 Recipe

Tofu Katsu Burger (Vegan Japanese Burger Recipe)

Aaron Fukuyama

Crispy panko-coated tofu cutlets layered into a Japanese-inspired vegan burger. This plant based burger recipe is hearty, satisfying, and easy to make at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Japanese, vegan, vegetarian

Servings 2

Ingredients

  

Tofu Marinade

• 90 ml soy sauce
• 90 ml sake
• 90 ml mirin
• 1 tablespoon brown sugar optional
• 4 cloves garlic crushed
• Thumb-sized piece of fresh ginger grated and squeezed

Tonkatsu Sauce

• 2 ½ tablespoons apple cider vinegar
• 4 tablespoons tomato ketchup
• 1 ½ tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• ⅛ teaspoon onion powder
• ⅛ teaspoon garlic powder
• ¼ teaspoon ground ginger
• ⅛ teaspoon of allspice
• Optional Tabasco or Frank's Red-Hot to taste

Miso Mayo

• 1 ⅕ tablespoons mayonnaise
• 2 teaspoons white miso paste

Coleslaw

• 2 tablespoons mayonnaise
• 1 tablespoon tonkatsu sauce
• 1 tablespoon roasted and crushed white sesame seeds
• 100 g white cabbage
• 50 g red cabbage

Breaded tofu cutlets

• 200 g extra-firm tofu marinated for tofu katsu
• 120 g flour plain
• 100 g panko breadcrumbs or regular if preferred
• 100 ml oat milk barista style works well
• Neutral vegetable oil (sunflower or canola) for shallow frying

Togarashi Fries

• 2-3 medium potatoes Maris pipers or any good chip potatoes
• 1 tablespoon oil
• Big pinch of salt
• 1 tablespoon shichimi togarashi seasoning

Other items

• 2 burger buns
• 2 handfuls watercress or other crunchy salad greens
• 10-12 pickle slices (any burger-style pickle)

Instructions

 

Marinate the tofu for katsu

• Make a teriyaki-style marinade by adding soy sauce, mirin, sake and sugar to a saucepan. Bring to a simmer for 4-5 minutes to reduce slightly, then take off the heat.
• Grate the ginger and squeeze to extract the juices into the marinade (discard the solids). Peel and crush the garlic and add it into the marinade.
• Chop the tofu into chunky fingers (approximately 2 cm x 3 cm), and single layer them in an airtight container. Pour over the marinade, cover and refrigerate for at least 6 hours (or up to 72 hours) for the best tofu katsu flavor.

Make the sauces and burger fillings

• About 45 mins before serving, make the sauces: Start with the tonkatsu by adding all the tonkatsu ingredients into a bowl - wet ingredients first, then powders and spices on top. Whisk to combine.
• Make the coleslaw dressing: Toast the sesame seeds in a dry frying pan until golden. Pop them into a pestle and mortar then roughly crush to release their nutty aroma.
• Add the crushed sesame seeds and tonkatsu to the mayonnaise and mix together with a fork. This should taste smoky, sweet, sour and slightly salty.
• Chop the cabbage thinly and, in a large mixing bowl, combine with the dressing until evenly dispersed. Set aside.
• Mix the mayo and miso together in a small bowl until smooth. Set aside.

Make the tofu cutlets and fries

• Preheat the oven to 200℃ (390℉) while preparing the fries: Wash, peel and cut the potatoes into long fry shapes. Coat with oil, place in an oven dish and bake on the middle shelf for 20-25 minutes, flipping once to ensure an even golden-brown finish.
• Prepare 3 plates for breading the marinated tofu: one with flour, one with milk and another with breadcrumbs. Double-dip the tofu cutlets; first in flour, then milk and repeat before coating in breadcrumbs until all sides are covered.
• Heat around 2 cm of oil in a pan over medium heat. Once the oil reaches approximately 180℃ (365℉), gently place the tofu katsu cutlets in - they should sizzle upon contact. Fry each side for about 2-2.5 minutes until golden brown. Lift the cutlets out carefully and drain on a cooling rack or kitchen towel.

Assemble the burgers and serve

• Halve and open the burger buns and toast the inner sides either under a grill or in a frying pan on a high heat. Toast until slightly charred.
• Stack the vegan tofu katsu burgers: bun base, miso mayo (about 1 tbsp), watercress, 2 tofu katsu cutlets, pickles, coleslaw (big dollop), tonkatsu sauce (a healthy drizzle), top bun.
• By now the fries should be ready. Take them out of the oven, transfer to a mixing bowl and season with a big pinch of salt and some shichimi togarashi seasoning. Serve with tofu katsu burgers and extra tonkatsu sauce.

Notes

• Tonkatsu sauce can be homemade or bottled. Bull-Dog Tokatsu is the gold standard, is fully vegan and available in most supermarkets or online.
• Togarashi fries bring heat and citrus from Japanese seven spice. They are easy to adapt and pair perfectly with this vegan tofu burger (see Togarashi Fries).
• Tofu katsu can also be served over rice for a quick plant based donburi bowl, see my Teriyaki Tofu Steak recipe.
• Best eaten fresh, but leftovers can be reheated in the oven or air fryer to crisp them up again.

Keyword japanese burger, japanese vegan burger, panko tofu katsu, plant based burger recipe, tofu katsu, tofu katsu recipe, vegan katsu burger, vegan tofu burger