Tofu Jammy Egg Breakfast Bowl (Printable)

Protein-packed morning bowl with seasoned tofu, soft-boiled eggs, and fresh vegetables in a zesty ginger sauce.

# What You'll 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, 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 -
  • It comes together in under 35 minutes, which means you can actually make this on a weekday without stress.
  • The jammy eggs stay creamy and rich even though you're not frying them in butter, so it feels indulgent but actually isn't.
  • That ginger scallion sauce is addictive enough that you'll find yourself drizzling it on everything else you cook.
02 -
  • The difference between a jammy egg and a rubbery one is literally 30 seconds, so invest in a kitchen timer and don't freestyle it the first time.
  • Pressing the tofu really does change everything, it's not a step to skip even though it feels like extra work.
  • Make your sauce fresh right before serving, the ginger loses its brightness if it sits too long.
03 -
  • The key to a restaurant quality bowl is finishing with a generous hand, don't hold back on that sauce or sesame seeds, they're what make people remember it.
  • If you're making this for guests, prep everything ahead except the eggs, then cook them right before assembly so they're at peak jammy when people eat.
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