Not OP, but Japanese S&B curry powder is very different from “standard” curry powder. I’d be willing to bet that in Korea they use a similar powder to Japan.
There’s no reason you can’t use tofu or seitan. Just make sure you use a decently firm tofu since you’ll want it to simmer in the curry for a while to absorb the flavor.
So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story....
Saag/palak paneer is again, a sauce based dish but a lot more milder. Chana masala is also low on spice. Tandoori chicken is not sauce-based, but personally I don’t get too excited about it. Biryani is again no sauce. The last order I had did have a lot of spice, but historically these have been milder than other Indian dishes for me. Certain types of dosas might be up your alley too. This is coming from someone not well versed in Indian food, so I am sure there are more.
[RECIPE] Korean Curry Rice (Kare Rice) (mykoreankitchen.com)
Ingredients...
recommendation for Indian food
So I’ve eaten everything from sardines and toast to balut. I have never really found foods I don’t enjoy, except for Indian food…and balut but that’s a whole other story....