Prepare tofu cutlets by dipping them in flour.

Then plant-based milk, breadcrumbs mixed with garlic powder, paprika, salt, and pepper.

Heat vegetable oil in a skillet and fry tofu cutlets until golden and crispy.

In a separate pot, sauté onion, carrot, and garlic in olive oil.

Now add curry powder and stir for 1 minute.

Pour in vegetable broth and simmer until carrots are tender.

Stir in cornstarch mixture to thicken.

Serve curry sauce over rice, topped with crispy tofu katsu.