Tofu Katsu Curry

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. all-purpose flour
• 2 tbsp. curry powder
• 1 tsp. garam masala
• 1 tsp. coriander powder
• 1/4 tsp. cayenne (optional)
• 2 tbsp. extra-virgin olive oil, divided
• 8 oz. baby bella mushrooms, halved
• Kosher salt
• 1 small yellow onion
• 1 inch fresh ginger, peeled and thinly sliced
• 2 c. low-sodium vegetable broth or water
• 1 russet potato, peeled and cut into sixths
• 1 large carrot, cut into irregular chunks
• 1 medium Fuji apple, peeled and grated
• 2 small Roma tomatoes, chopped into large pieces
• Soy sauce, as needed
• 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
• Kosher salt
• 2/3 c. all-purpose flour
• 2/3 c. non-dairy milk
• 3/4 c. panko bread crumbs
• 1 tbsp. Dijon mustard
• 3 tbsp. sesame seeds
• Vegetable oil, for frying
• Cooked rice, for serving

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