Vegan Katsu Sando Recipe (with Yuba)
Aug 26, 2022 • Updated Oct 17, 2023
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This crispy, crunchy vegan katsu sando is meat-free and gluten-free, thanks to a filling made with air-fried yuba instead of pork! Easy to make, delicious to eat, and served with amazing tonkatsu sauce.
What is a Katsu Sando?
This is a beloved Japanese lunch or snack that’s sold in convenience stores, at train stations, and on lunch menus. The original katsu sandwich is not vegan. Rather, it’s a tonkatsu sandwich made with fluffy Japanese milk bread (no crusts), a generous layer of butter, a little mustard, crispy pork tonkatsu, shredded cabbage, and katsu sauce.
In order to make the recipe vegan, the only thing we really need to modify is the pork tonkatsu. Instead of boneless pork chops, this vegetarian version features yuba. Like pork tonkatsu, the yuba is breaded and air-fried. Then, I simply substituted regular butter for vegan butter and used gluten-free Texas toast. And voila!
Why You’ll Love This Recipe
This Vegan Katsu Sando is a homemade version of the classic Japanese convenience store sandwich. It’s made with crunchy yuba, fluffy crust-less bread, and crisp shredded cabbage.
You know how much your girl loves to veganize popular, beloved recipes, and this one is just so good! There’s nothing yummier than a fresh, hot sandwich, and if you’re vegan and miss enjoying authentic katsu sando, this yuba version is going to blow your mind! Let’s get to it!
Ingredients
Here’s what you need to make yuba tonkatsu and assemble the sandwich:
- Yuba. Look for pressed sheets of Yuba if you can.
- Cornflakes. Make sure they’re gluten-free if necessary. Some people use panko breadcrumbs, but I prefer the crispiness of cornflakes.
- Spices. The breading for the Yuba tonkatsu is seasoned with paprika, garlic powder, salt, and pepper.
- Milk. Any unsweetened, unflavored, dairy-free milk will work. We’ll use this to coat the yuba; no egg mixture is needed!
- Starch. You can use either cornstarch or potato starch.
- Bread. Any fluffy, airy white bread will work great.
- Butter. Let your vegan butter come to room temperature for smooth spreading.
- Mustard. This is optional but adds a nice peppy bite.
- Cabbage. Use finely shredded cabbage so your sandwich is easy to eat.
- Tonkatsu sauce. Serve this on the side or smear it on the bread when assembling your sandwich. If you’ve never had it before, this is a sweet, savory, and tangy Japanese condiment with a rich, umami flavor. It’s similar in some ways to a combination of Worcestershire sauce and ketchup but with a uniquely Japanese twist.
How to Make Vegan Katsu Sando, Step-by-Step
- Start by preparing your yuba katsu. Slice your piece of yuba so that it fits your desired sandwich size.
- Next, prepare three plates. Mix crushed cornflakes, salt, pepper, garlic powder, and paprika on one plate. On another, just add the milk; on the final plate, add your cornstarch.
- Start by coating the yuba in cornstarch, then dip it in the milk to coat and, finally, into your cornflake mixture. Press in the coating as much as possible, then transfer to a baking tray or into your air fryer.
- If using an air fryer, give the yuba a quick spritz with a spray oil, then cook for 12-15 minutes at 375F or until golden brown and crispy. If baking in the oven, bake for 10 minutes on each side, flipping once.
- To assemble the sandwich, remove crusts from your slices of bread. Butter each side and add a layer of mustard to one side. Add your katsu on top of the mustard and drizzle with katsu sauce. On the other slice of bread, add your shredded cabbage. Close up the sandwich, then press it under a heavy plate for 5 minutes.
- Slice in half and enjoy!
Secrets to Success
- If you don’t want to use Yuba, you can use tofu or a vegan faux meat of choice.
Serving Tips
- For an authentic texture, press your assembled sandwich under a plate or something heavy for a few minutes before slicing it in half and digging in.
Storage Tips
- To store leftovers, wrap the katsu sando in reusable wrap and store it in an airtight container. Reheat in the air fryer to retain the crispy texture.
Recipe FAQs
“Katsu Sando” is a popular sandwich made with breaded and fried meat, typically pork or chicken. The term “katsu” comes from “tonkatsu” (breaded and deep-fried pork) or “chicken katsu” (breaded and deep-fried chicken), and “sando” is short for “sandwich.”
Yuba, also sometimes called tofu skin, is a soy product with many thin layers that crisp up well, just like a pork cutlet. You can find Yuba at Asian markets near the tofu.
If you’re gluten-free, you’ll love the Texas toast I found online for these sandwiches. Otherwise, just look for vegan bread that’s sliced thick and is light and fluffy.
No! I like to make this in the air fryer because it’s faster, but I’ve also included oven-baking instructions in the recipe card below.
More Vegan Sandwich Recipes
Vegan Cucumber Tempeh Sandwich
Vegan Buffalo Chicken Sandwich
Everything Bagel Crusted Tofu Sandwich
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Vegan Katsu Sando Recipe (with Yuba)
Ingredients
- Yuba Katsu
- 2.5 oz yuba preferably pressed sheets
- 1/2 cup cornflakes crushed finely
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 cup plant milk
- 2-3 tbsp cornstarch or potato starch
- Other ingredients
- 2 slices bread of choice I used this gluten free variety of “Texas toast”
- 1 tbsp vegan butter room temperature
- 1 tsp mustard
- 1/4 cup shredded cabbage
- tonkatsu sauce to taste
Instructions
- Start by preparing your yuba katsu. Slice your piece of yuba so that it fits your desired sandwich size.
- Next prepare three plates. On one plate, mix together crushed cornflakes, salt, pepper, garlic powder and paprika. On another, just add the milk and on the final plate add your cornstarch.
- Start by coating the yuba in cornstarch, then dip it in the milk to coat and finally into your cornflake mixture. Press in the coating as much as possible, then transfer to a baking tray or into your airfryer.
- If using an airfryer, give the yuba a quick spritz with a spray oil then cook for 12-15 minutes at 375F, or until golden brown and crispy. If baking in the oven, bake for 10 minutes on each side, flipping once.
- To assemble the sandwich, remove crusts from your slices of bread. Butter each side and add a layer of mustard to one side. Add your katsu on top of the mustard and drizzle with katsu sauce. On the other slice of bread, add your shredded cabbage. Close up the sandwich then press under a heavy plate for 5 minutes.
- Slice in half and enjoy!
Notes
Secrets to Success
- If you don’t want to use Yuba, you can use tofu or a vegan faux meat of choice.
Serving Tips
- For an authentic texture, press your assembled sandwich under a plate or something heavy for a few minutes before slicing it in half and digging in.
Storage Tips
- To store leftovers, wrap the katsu sando in reusable wrap and store it in an airtight container. Reheat in the air fryer to retain the crispy texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
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