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5 from 1 vote

Vegan Katsu Sando Recipe (with Yuba)

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.
Author: Remy Park

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.