Tofu Jammy Egg Breakfast Bowl (Print Version)

Protein-packed breakfast bowl with seasoned tofu, jammy eggs, and fresh vegetables in ginger scallion sauce.

# Components:

→ 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

# Directions:

01 - Bring a pot of water to a boil. Gently add the eggs and cook for 6.5 to 7 minutes. Transfer eggs 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 the 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 -
  • It feels like restaurant quality but comes together in your own kitchen without any fuss.
  • The ginger scallion sauce is so good you'll want to drizzle it on everything for days.
  • You can prep the components ahead and assemble fresh each morning.
  • It's filling without being heavy, and you actually feel good after eating it.
02 -
  • If you skip pressing the tofu, it will release water into the pan and steam instead of crisping.
  • The ice bath for the eggs is crucial, without it the yolks keep cooking and you lose that jammy texture.
  • Make the sauce first and let it sit, the flavors meld together and taste even better after 10 minutes.
03 -
  • Use a timer for the eggs every single time, even 30 seconds can take you from jammy to fully set.
  • Grate the ginger on the smallest holes of your grater so it melts into the sauce instead of sitting in chunks.
  • If your tofu isn't crisping, turn up the heat slightly and give it more space in the pan.
Return