Vegan Japanese Curry

Name: Vegan Japanese Curry
Yield: 2 servings
Cuisine: Plant-Based
Ingredients: extra-firm tofu; potato; carrot; onion; japanese curry roux; water; vegetable oil; white rice; garlic; ginger; soy sauce; agar agar

Plant-based swap with 100% nutritional match.

Japanese Curry — plant-based or original dish photo — Japanese Curry

Extra-firm Tofu Japanese Curry — plant-based or original dish photo — Extra-firm Tofu Japanese Curry

What changes

chicken thighextra-firm tofu150g
worcestershire sauceagar agar5g

+ 10 ingredients kept the same

potato · carrot · onion · japanese curry roux · water · vegetable oil · white rice · garlic · ginger · soy sauce

Calories

1288 kcal1209 kcal

Protein

39 g44 g

What you save per meal

0.6 kg CO2 saved601 L water saved

Watch the gaps

This swap is short on a few key nutrients. Get the exact supplement + food-pairing plan in the OptVeg app.

⚠ Vitamin D⚠ Vitamin B12

See the full breakdown free on OptVeg

· DIAAS-adjusted protein quality score
· 14-nutrient comparison with bioavailability
· Specific supplement + food-pairing plan for each gap
· Step-by-step recipe with technique tips
· Alternative swaps with side-by-side compare

Open in OptVeg →

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