Tofu Jammy Egg Breakfast Bowl (Printable)

Nourishing bowl with seasoned tofu, jammy eggs, fresh vegetables, warm rice, and 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 Make It:

01 - Bring a pot of water to a boil. Gently add the eggs and cook for 6 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 -
  • The jammy egg yolk becomes sauce itself, mixing beautifully with that punchy ginger scallion drizzle so you don't need much else.
  • Tofu actually tastes good here because it gets properly seasoned and has a chance to develop color in the pan.
  • It's ready in under 40 minutes but feels like something you spent way more effort on.
02 -
  • Pressing tofu really does change everything; even five minutes in a tofu press or wrapped in paper towels under a heavy pan makes the difference between tofu that tastes like something and tofu that tastes like regret.
  • The ice bath for the eggs cannot be skipped or rushed—if they're still warm, they keep cooking and you lose that jammy center to a fully cooked yolk.
03 -
  • If you're nervous about the jammy egg timing, cook one test egg first to dial in your stove; every kitchen is different and this small experiment saves you from overcooked regret.
  • Marinate the tofu for 15 minutes before cooking if you have even a few extra minutes—it absorbs the seasoning deeper and tastes noticeably richer.
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