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Japanese Plant-Based Crumbed Chick'n Tacos

with Katsu Sauce & Sesame Slaw

4.5(11)

Recipe Development TeamUpdated on November 07, 2025

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Get up to $230 off

Calories

:

739 kcal

Protein

:

30.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy
Gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Shredded Cabbage Mix

1

Spring Onion

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy, Gluten.)

1 packet

Japanese Curry Paste

1

Carrot

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Nutritional Values

Calories739 kcal

Energy (kJ)3090 kJ

Fat18.7 g

of which saturates3.9 g

Carbohydrate104 g

of which sugars13.6 g

Dietary Fibre15.7 g

Protein30.4 g

Sodium1330 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice spring onion. • Grate carrot.

2

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

3

• Meanwhile, boil the kettle. • In a medium microwave-safe bowl, whisk together Japanese curry paste, the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and brown sugar, until smooth. Add the butter and microwave until melted and combined, 30 seconds.

4

• In a large bowl, combine carrot, shredded cabbage mix and a drizzle of vinegar. • Season to taste.

5

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.

6

• Roughly chop plant-based chicken. • Fill tacos with creamy slaw and Japanese plant-based crumbed chick'n. • Spoon over katsu sauce. Top with spring onion to serve. Enjoy!

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