In sauce pan over medium-low heat, add onions, carrots, red chili peppers and half the vegetable broth. Sauté 10 minutes. Use remaining broth to reduce sticking as it cooks.

Add garlic, ginger, coriander, turmeric and salt. Cook additional 1 to 2 minutes. Stir in crushed tomatoes and cook 5 to 7 minutes until thickened.

In blender, combine curry mixture, coconut milk and lemon juice. Blend until smooth and set aside.

Preheat oven 375 degrees F. To prepare breading station, fill one dish with flour, one with oat milk and one with panko.

Cut tofu into 8 slices. Pat dry. Dip one slice in flour dish to coat (dust off extra flour). Then, dip in oat milk (allow excess milk to drip off). Then, dip into panko to coat. Repeat with remaining tofu slices.

On parchment-paper-lined baking sheet, arrange breaded tofu and bake 30 minutes (flipping half way through) or until golden brown.

Serve with rice, greens and curry sauce.