Heat a pan over medium heat and melt the vegan butter or oil.
Once hot, add the onions and cook about 5 minutes until softened and translucent.
Add the potato, carrots and the garlic. Stir to combine and allow to cook another 5 minutes until fragrant.
If using curry powder instead of cubes, add it now and stir into the vegetables.
Add the water, stir to combine, then add the Japanese Curry Cubes (if using cubes), the ground black pepper and the ketchup (optional). Bring to a boil, then lower to a simmer over medium-low heat with the lid off.
Cook for 15–20 minutes with the lid off until the vegetables are soft and the curry cubes are completely dissolved.
Stir to combine and add more water if you want a slightly thinner sauce; the curry should be nice and thick. Taste and adjust seasonings, adding soy sauce or sea salt if desired.
Allow the curry to cool slightly before serving.
Cook and prepare rice separately.
Prepare the tofu: remove the pressed Firm Tofu and cut the block in half along its depth to make two pieces. Season the tofu (soy sauce, garlic powder, onion powder, and pepper are recommended).
Set up a dredging station: one bowl with panko breadcrumbs lightly seasoned with sea salt and black pepper, and another bowl with a batter made from 1/2 flour and 1/2 vegan milk; into the batter add 1/2 teaspoon each of salt, black pepper, garlic powder, onion powder and Korean chili pepper if using (optional).
Bread the tofu by dipping in the flour–milk batter and then pressing into the seasoned panko breadcrumbs so they adhere firmly.
Heat 2–4 tablespoons of oil in a cast iron pan over medium-high heat, then fry the breaded tofu until both sides are evenly browned, about 2–3 minutes per side. Remove and drain on paper towels to absorb excess oil and cool slightly.
Using a very sharp knife, cut the tofu diagonally into strips.
To assemble the bowl: place rice on one half of the bowl, ladle the katsu curry with veggies on the other half, top with the sliced tofu and finish with sesame seeds and sliced scallions. Serve and enjoy!
