Katsu curry can be traced back to Meiji-era Japan, when English merchants brought Indian curry powder to Japanese port cities as they passed through. It’s thick and stew-like, with a combination of sweet and savory flavors, and it’s usually served with a fried panko-coated pork cutlet (or katsu) on top, along with white rice. This vegan katsu curry has all of the flavor of the original, but instead of being served with a pork cutlet, it’s topped with a crispy slab of tofu.