Korean Tofu Sausage Bowl

1. For tofu sausage, drain tofu and crumble into ½-inch pieces. Preheat oven to 375 F.

2. In large bowl, mix spices together gochucharu, salt, cumin, garlic powder and brown sugar; stir in olive oil. Add crumbled tofu and toss with spice mixture until evenly coated. Spread mixture onto greased or parchment-lined baking sheets. Bake for 30 minutes; stir and bake an additional 20 minutes. If the tofu is still wet, bake for another 10 to 15 minutes. Remove from oven and let cool for 30 minutes.

3. For pickled carrots, in large bowl, toss carrots, salt, sugar and vinegar; let stand for 20 minutes. Drain carrots, squeezing out any excess water; sprinkle with sesame seeds and set aside.

4. For mushrooms, heat a large saute pan over medium-high heat. Drizzle in some cooking oil. Add sliced shallots and cook until they start to soften. Add sliced mushrooms and salt. Cook until mushrooms soften and start to lightly brown. Remove from heat, draining any excess liquid.

5. For kale, remove stems from leaves. Add 2 inches water to medium stockpot and fit with a steamer basket; bring to a boil. Add kale leaves; cover and cook for 2 minutes. Remove kale from steamer and let cool. Once cool enough to handle, cut into 1-inch pieces. Add sesame oil, lemon juice and sesame seeds; tossing to coat. Add salt to taste.

6. For gochujang dressing, in bowl, combine gochujang and miso; mix until well incorporated. Add remaining ingredients and whisk until thoroughly mixed.

7. To assemble each bowl, place 2 cups arugula in bottom; top each salad with ½ cup tofu sausage, ¼ cup sautéed mushrooms, ¼ cup pickled carrots, ½ cup steamed kale and ¼ of an avocado. Drizzle each with ¼ cup gochujang dressing.

Photo courtesy of California Avocado Commission