Tofu Jammy Egg Breakfast Bowl (Print Version)

A nourishing bowl of seasoned tofu, jammy eggs, and fresh greens with zesty ginger scallion sauce.

# 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 Steps:

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, and halve.
02 - In a bowl, toss tofu cubes with soy sauce, sesame oil, black pepper, and garlic powder.
03 - Heat a non-stick skillet over medium heat. Add tofu and sauté for 6 to 8 minutes, turning until golden and heated through. Set aside.
04 - In a small bowl, whisk together scallions, ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes.
05 - Divide warm rice between two bowls. Top each with greens, cucumber, carrot, seasoned tofu, and a halved jammy egg.
06 - Drizzle generously with ginger scallion sauce and garnish with sesame seeds and cilantro or microgreens.

# Expert Advice:

01 -
  • That runny golden yolk breaks into warm rice and suddenly you're not just eating breakfast, you're having a moment.
  • Everything comes together in about 35 minutes, and most of that is just waiting for water to boil.
  • The ginger scallion sauce transforms simple ingredients into something that tastes like you spent hours on it.
02 -
  • If your tofu is still watery even after pressing, it'll steam instead of sear—you need that dry surface to get any color on it.
  • The ginger scallion sauce can be made up to a day ahead and stored in the fridge, but it tastes brightest when freshly made.
03 -
  • Marinate your pressed tofu cubes for 15 minutes in the soy sauce mixture before cooking if you have the time; it deepens the flavor substantially.
  • Toast your sesame seeds in a dry skillet for just 2 minutes before using them; that nutty warmth changes the entire garnish game.
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