Korean Tofu Sausage Bowl

Menu PartEntree
Cuisine TypeAsian
Korean bowl

Chef Kelly Kim

Yellow Fever

Los Angeles

At Yellow Fever in L.A., Chef Kelly Kim makes a vegan sausage using tofu as the base, then spices it up with Korean gochugaru and other seasonings. The tofu sausage is arranged in a bowl along pickled carrots, steamed kale, sautéed mushrooms and fresh avocado, then drizzled with gochujang dressing. The plant-based bowl boasts lively flavors and colors.


Korean tofu sausage

2 lb. 10 oz, firm organic tofu

3 tbsp. gochugaru or chili powder

2 tbsp. + 1 tsp. kosher salt

1½ tsp. ground cumin

3/4 tsp. garlic powder

1½ tsp. brown sugar

1½ tbsp. olive oil

Quick pickled carrots

12 oz. carrots, peeled and julienned

1 tsp. kosher salt

1 tsp. sugar

1½ tbsp. white vinegar

1 tsp. sesame seeds

Sauteed mushrooms

18 oz. fresh mushrooms, sliced

1½ oz. shallots, peeled and thinly sliced

1½ tsp. kosher salt

Grapeseed or canola oil, for cooking

Steamed kale

1 bunch (10 oz.) kale

1 tbsp. sesame oil

1 tbsp. lemon juice

1 tsp. sesame seeds

Gochujang dressing

4½ tbsp. gochujang

1½ tbsp. Japanese white miso paste

1½ cups vegan mayonnaise

1½ tbsp. lemon juice

1½ tbsp. extra virgin olive oil

4½ tbsp. water

3 avocados, peeled, seeded, sliced

24 cups (1 lb. 8 oz.) arugula


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

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