Slice the tofu crosswise into six 3-inch-thick rectangles.
In a frying pan, heat the olive oil over medium-high heat.
Spread the curry powder, flour, and salt and pepper on a shallow plate, stir to combine, and dredge both sides of the tofu slices in the seasoning. When the olive oil is just barely starting to smoke, carefully place the slices in the frying pan. Let them fry on one side for 3 to 4 minutes, until browned. Then flip and brown on the other side, 3 to 4 minutes.
In a small bowl, whisk together the dressing ingredients. In a large bowl, combine the lettuce, cucumber, scallion, beet, and carrot, and toss with the dressing.
Pile the salad on a plate and place the fried tofu on top in an artful fashion.