Tofu Jammy Egg Breakfast Bowl (Printable)

A nourishing Asian-inspired bowl with seasoned tofu, jammy eggs, and zesty ginger scallion sauce over warm rice.

# 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

# 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.
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, cooked tofu, and a halved jammy egg.
06 - Drizzle bowls generously with ginger scallion sauce and garnish with sesame seeds and cilantro or microgreens.

# Expert Advice:

01 -
  • The jammy egg yolk acts like a secret sauce that pulls the whole bowl together without any fussy technique.
  • It's ready in under 40 minutes but feels intentional enough to make you feel like you're actually taking care of yourself.
  • The ginger scallion sauce is addictive enough that you'll find yourself drizzling it on random things for days afterward.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when I got impatient and ended up with a watery, flavorless mess that taught me respect for the process.
  • The ginger scallion sauce is where this whole bowl actually becomes memorable, so make enough of it and don't be shy with the drizzle.
03 -
  • Make the ginger scallion sauce the night before—it actually gets better as it sits and the flavors deepen overnight.
  • If you're making this for someone else, slightly undercook the egg by 30 seconds if they like their yolks extra runny, and add those extra 30 seconds if they prefer it firmer.
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