Drain the firm tofu thoroughly and wrap in towels, pressing to remove moisture for 30 minutes. Freeze overnight and then cut into slabs, seasoning with salt and pepper.

Set up a breading station with plates of flour, plant-based egg (or milk), and panko breadcrumbs.

Dredge each tofu slab in flour, dip in plant-based egg, and coat in panko breadcrumbs. Repeat for all slabs.

Heat vegetable oil in a skillet over medium heat until shimmering. Fry each tofu piece for 4-5 minutes on each side until golden brown.

In a saucepan, melt plant-based butter and whisk in flour, cooking for 2-3 minutes. Add curry powder, garam masala, and cayenne pepper and cook until fragrant.

In a large pot, sauté mushrooms in oil then remove. Sauté onions until caramelized, add potatoes, carrots, and mushrooms, stirring a couple of minutes.

Pour veggie stock into the pot and bring to a gentle boil. Cover and reduce to simmer for 15-20 minutes until potatoes are tender.

Blend the Fuji apple into a puree and add to the pot, stirring well.

Stir in the curry roux, soy sauce, and peach preserves if using, adjusting seasoning as needed.

Serve warm sushi rice topped with curry and the crispy tofu cutlets, garnishing with cabbages if desired.