Grate carrots and finely chop your onion. Grate a big knob of ginger and crush your garlic.
Add it all to a wide pan with a splash of oil. Fry until soft. At this point, add your curry powder and garam masala. Stir them in. Then add a tablespoon of flour. Mix it in.
Dissolve a veggie stock cube in 600ml water and pour that in to the vegetables. Mix it in, and then add 3 tablespoons of soy sauce and a tablespoon of agave. Stir it in, and bubble the sauce for 2-3 minute until thickened. At this point, turn off the heat, and blitz the katsu curry sauce with a blender until very smooth. Set aside.
Get your rice on (follow pack instructions).
Tofoo time. Slice each of your blocks of Tofoo in to 6 even pieces.
Get 3 bowls out. In to one, add flour. In to the next, add the water from a tin of chickpeas. In to the last, add your breadcrumbs. Get a whisk and beat up the chickpea water until it is white and fluffy. Then, dip your Tofoo in the flour, then the chickpea froth, then the breadcrumbs.
Pour some vegetable oil in a pan. Once it is hot, add your Tofoo in batches. When it is golden brown on one side (3-4 minutes), flip it.
Serve the Tofoo on top of your steaming rice. Pour the hot katsu sauce over the top and tuck in!