Korean Tofu Sausage Salad with California Avocados

Serves: 12


Korean Tofu Sausage

Quick Pickled Carrots

Sautéed Mushrooms

Steamed Kale

Vegan Gochujang Dressing

3 ripe, Fresh California Avocado seeded, peeled and sliced
24 cups arugula (1 lb. 8 oz.)

Korean Tofu Sausage (Yield: 6 cups)

Organic Firm Tofu

3 Tbsp. Korean gochugaru (or chili powder)
2 Tbsp. +1tsp. kosher salt
1 1/2 tsp. cumin ground
3/4 tsp. garlic powder
1 1/2 tsp. brown sugar
1 1/2 Tbsp. olive oil

Quick Pickled Carrots (Yield: 3 cups)

12 oz. carrots peeled and julienned
1 tsp. kosher salt
1 tsp. granulated sugar
1 1/2 Tbsp. white vinegar
1 tsp. sesame seeds

Sauteed Mushrooms (Yield: 3 cups)

18 oz. mushrooms sliced
1 1/2 oz. shallot peeled and thiny sliced
1 1/2 tsp. kosher salt

Grapeseed or canola oil

Steamed Kale (Yield: 6 cups)

1 bunch kale (10 oz.)
1 Tbsp. sesame oil
1 Tbsp. lemon juice
1 tsp. sesame seeds

Vegan Gochujang Dressing (Yield: 3 cups)

4 1/2 Tbsp. gochujang (Korean chili paste)
1 1/2 Tbsp. Japanese white miso paste
1 1/2 cups vegan mayonnaise
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. Extra virgin olive oil
1 1/2 Tbsp. water

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.