Tofu Jammy Egg Breakfast Bowl (Printable)

A nourishing bowl of seasoned tofu, jammy eggs, fresh vegetables, and warm rice topped with zesty ginger scallion 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 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 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 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 Suggestions:

01 -
  • That moment when you bite through the creamy yolk and it coats everything with richness—it's genuinely addictive.
  • It looks like you spent hours preparing it, but you'll have it on the table in under 35 minutes.
  • The ginger scallion sauce is so good you'll find yourself drizzling it on everything else for days afterward.
02 -
  • Don't skip pressing your tofu—I learned this the hard way when my first batch turned out soggy and refused to brown, and now I press it for at least 15 minutes in a clean kitchen towel.
  • The ginger scallion sauce is forgiving and actually tastes better when you make it a few minutes before serving, which gives the flavors time to meld together.
03 -
  • Marinate your tofu cubes for 15 minutes before cooking if you have the time—it makes them even more flavorful and you'll taste the difference immediately.
  • Toast your sesame seeds in a dry skillet for a minute or two right before serving; they go from ordinary to nutty and aromatic in that short time.
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