Finely dice the onion, garlic, ginger, and apple for the curry sauce.

Melt 3 tbsp vegan butter in a large saucepan over medium heat, then fry the diced onion, garlic, ginger, and apple until softened, about 5 minutes.

Add 4 tbsp all-purpose flour, 1 1/2 tbsp curry powder, and 1 tbsp tomato paste to the saucepan.

Stir the sauce base continuously for 1 minute to cook the flour and coat the aromatics.

Pour 650 ml water into the saucepan and whisk until the curry sauce is smooth.

Stir in 1 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp agave syrup, and salt to taste.

Simmer the curry sauce over low heat for about 10 minutes until thickened.

Blend the simmered curry sauce until completely smooth, then taste and adjust the salt if needed.

Slice 400 g firm tofu into thick fillets.

Mix 4 tbsp corn starch with salt, black pepper, and paprika in one mixing bowl.

Pour 5 tbsp plant milk into a second mixing bowl and place the panko breadcrumbs in a third mixing bowl.

Coat each tofu fillet in the seasoned corn starch mixture, then dip it into the plant milk.

Press each coated tofu fillet into the panko breadcrumbs until fully covered.

Heat the frying oil in a frying pan over medium-high heat, then fry the breaded tofu for 3 to 4 minutes per side until golden and crispy.

Thinly slice the cucumber and red onion, then roughly chop the cilantro.

Combine the cucumber, red onion, cilantro, 5 tbsp white vinegar, 3 tbsp agave syrup, and salt in a mixing bowl.

Set the quick pickles aside for at least 10 minutes while finishing the tofu and sauce.

Divide 4 cups cooked rice among four bowls, then spoon the curry sauce over the rice.

Top each serving with crispy tofu katsu and a portion of quick pickles.