Tofu Jammy Egg Breakfast Bowl (Printable version)

A nourishing breakfast bowl with seasoned tofu, jammy eggs, fresh greens, and zesty ginger scallion sauce over steamed rice.

# Ingredients list:

→ 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

# 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 until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add tofu and sauté for 6 to 8 minutes, turning occasionally 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 generously with ginger scallion sauce and garnish with sesame seeds and cilantro or microgreens.

# Expert Tips:

01 -
  • The jammy egg yolk melts into the warm rice and creates this silky richness that makes you slow down and actually taste your breakfast.
  • Tofu crisp on the outside but stays tender inside, soaking up all those salty, sesame flavors without any of that rubbery texture you might remember from bad tofu experiences.
  • That ginger scallion sauce is genuinely addictive—tangy, spicy, and fresh enough to make you feel virtuous while eating something deeply satisfying.
02 -
  • Pressing your tofu is non-negotiable if you want it to crisp and absorb flavor—wrapping it in paper towels and letting it sit under a heavy object for 15 minutes changes everything.
  • The ginger scallion sauce is the soul of this bowl, so taste it as you build it and adjust the soy sauce or vinegar to your preference before serving.
03 -
  • If you're making this for more than two people, prepare your ingredients in advance but assemble the bowls right before eating so everything stays warm and the greens stay crisp.
  • Marinate your tofu cubes for 15 minutes before cooking if you have the time—it deepens the flavor and makes the dish feel intentional rather than thrown together.
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