Tofu Jammy Egg Breakfast Bowl (Print Version)

A nourishing morning bowl with seasoned tofu, jammy eggs, fresh vegetables, and zesty 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

# Directions:

01 - Bring a pot of water to a boil. Gently add 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 until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add seasoned 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 until well combined.
05 - Divide warm rice between two bowls. Top each with greens, cucumber, carrot, seasoned tofu, and a halved jammy egg.
06 - Drizzle ginger scallion sauce generously over bowls and garnish with sesame seeds and cilantro or microgreens.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes but feels like you spent all morning cooking.
  • The jammy egg yolk becomes its own sauce when it breaks into the rice, something I stumbled upon and now can't unsee.
  • You can prep everything ahead and just warm things up, which is the breakfast hack nobody talks about enough.
02 -
  • The ice bath for your eggs is not optional if you want jammy rather than hard-boiled yolks; it stops the cooking process dead in its tracks.
  • Pressing your tofu matters more than most people think, and the difference between wet tofu and properly pressed tofu is the difference between a mushy bowl and one with actual texture.
03 -
  • Marinate your tofu in the soy sauce mixture for 15 minutes before cooking if you have time, which deepens the flavor significantly without requiring any extra steps.
  • Cook your rice the night before so you're just reheating it in the morning, which turns a 35-minute breakfast into something you can pull together in 15 minutes before work.
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