Cut carrots into star shapes and steam with potatoes for 10 minutes. (Cut the left over carrots into small pieces and fry them.)
In a bowl, mix soy milk and panko.
Add the tofu meat, brown rice, nutmeg, soy sauce and olive oil to the bowl and mix to mash. When the mixture is crumbly, stir in the fried carrots.
Line a square pound cake mold or similar with cooking paper, spread ③ and bake in the oven at 180℃ for 15 to 20 minutes.
Remove from the mold and cut, then place on a plate.
Put all the sauce ingredients in a frying pan and heat through.
Pour ⑥ over ⑤ and decorate with steamed potatoes, carrots and carrot leaves!