Try this plant based recipe for Fragrant Tofu Katsu Curry

Ingredients

• For the curry roux:
• 2 tbsp. olive oil
• 2 tbsp. all-purpose flour
• 3 tbsp. curry powder
• 1 tsp. garam masala
• 1 tsp. ground coriander
• ¼ tsp. cayenne pepper
• For the sauce:
• 2 tbsp. olive oil, divided
• 8 oz. (225g) mushrooms, halved
• 1 white onion, thickly sliced
• 1 inch (2.5cm) fresh ginger, peeled & thinly sliced
• 1 pint. (480ml) vegetable broth/stock
• 1 medium potato, peeled & cut into cubes
• 1 large carrot, cut into irregular chunks
• 1 medium apple, peeled & grated
• 2 plum tomatoes, chopped
• 1 tbsp. tamari
• salt (to taste)
• For the katsu tofu:
• 1.8 lbs. (800g) firm tofu, drained, pressed
• 2.8 oz. (80g) all-purpose flour
• 5.6 oz. (160ml) almond milk, unsweetened
• 1.6 oz. (45g) panko bread crumbs (or home made breadcrumbs)
• 1 tbsp. Dijon mustard
• 3 tbsp. sesame seeds
• 1.1 lbs. (500g) cooked white rice, for serving