Tofu Jammy Egg Breakfast Bowl (Printable View)

A nourishing morning bowl with seasoned tofu, jammy eggs, fresh greens, and aromatic ginger scallion sauce over warm rice.

# What You Need:

→ Tofu & Eggs

01 - 7 oz firm tofu, pressed and cubed
02 - 2 large eggs
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon ground black pepper
06 - 1/2 teaspoon garlic powder

→ Rice

07 - 1 cup cooked jasmine or short-grain rice, warm

→ Greens

08 - 1 cup baby spinach or mixed greens
09 - 1 small cucumber, sliced
10 - 1 small carrot, julienned

→ Ginger Scallion Sauce

11 - 2 scallions, finely sliced
12 - 1 tablespoon fresh ginger, finely grated
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon sesame oil
16 - 1 teaspoon honey or maple syrup
17 - 1/2 teaspoon chili flakes, optional

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - Fresh cilantro or microgreens, optional

# How To Make It:

01 - Bring a pot of water to a boil. Gently add eggs and cook for 6.5 to 7 minutes. Transfer to an ice bath, peel carefully, and halve.
02 - In a bowl, toss tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add seasoned tofu and sauté for 6 to 8 minutes, turning occasionally until golden and heated through. Transfer to a plate.
04 - In a small bowl, whisk together scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes until well combined.
05 - Divide warm rice between two bowls. Layer each with greens, cucumber, carrot, cooked tofu, and a halved jammy egg on top.
06 - Drizzle generously with ginger scallion sauce. Garnish with toasted sesame seeds and cilantro or microgreens. Serve immediately.

# Expert Tips:

01 -
  • It looks like restaurant brunch but takes less time than waiting in line for one.
  • The ginger scallion sauce alone is worth making twice because you will want it on everything.
  • You get protein, greens, and comfort all in one bowl without feeling heavy.
  • It is flexible enough to handle whatever vegetables are wilting in your fridge.
02 -
  • Pressing the tofu for at least 15 minutes makes all the difference, skip it and you will end up with soggy cubes that never crisp up.
  • The ice bath is not optional for jammy eggs, without it the yolks keep cooking and turn chalky.
  • Make extra ginger scallion sauce and keep it in the fridge, you will want it on rice, noodles, and roasted vegetables all week.
03 -
  • Press tofu between two plates with a heavy pot on top for 15 minutes, it is faster and easier than a fancy press.
  • If your eggs are fridge-cold, add 30 seconds to the cooking time so the yolks stay jammy.
  • Warm your bowls slightly before assembling so the rice and toppings do not cool down too fast.
Return