Heat the oven to 200°C/400°F. Press the tofu for at least 10 minutes. Slice into ½ cm thick slices. Whisk together the gochujang, sesame oil, ginger, garlic and soy sauce. Spread the tofu slices out on a baking sheet and brush each side with the marinade. Bake for 20 minutes, flipping halfway through. If you still need to cook your rice then put that on to cook while the tofu is baking.
Mix the broccoli and mushrooms with the olive oil and spread onto another baking sheet, place in the oven for 15 minutes. Put the water on to boil for the eggs at this point, once the water is boiling add the eggs and cook to your liking, I normally do them for 7 minutes to get them like they are in the photos for this recipe.
Split the rice between 4 bowls and top with tofu slices, broccoli, mushroom, avocado, an egg and any leftover marinade. Sprinkle with sesame seeds to serve.
Nutrition information is an estimate and will vary depending on the exact ingredients used.