Tofu Jammy Egg Breakfast Bowl (Printable Version)

A nourishing breakfast bowl with seasoned tofu, jammy eggs, fresh vegetables, warm rice, and 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 Prepare:

01 - Bring a pot of water to a boil. Gently add eggs and cook for 6 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 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 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 Suggestions:

01 -
  • It comes together faster than you'd expect, making it perfect for weekends when you want something that feels special but doesn't demand hours in the kitchen.
  • The jammy eggs transform everything around them with that rich, creamy yolk that becomes its own sauce.
  • You can prep components ahead and assemble in minutes, which means less morning stress and more coffee time.
02 -
  • If you skip pressing the tofu, you'll end up with a watery, flavorless component—it's a small step that changes everything, so don't rush it.
  • The ginger really does need to be fresh and finely grated; I learned this the hard way when I tried to substitute and the sauce tasted flat and powdery instead of bright and alive.
03 -
  • Marinate the tofu in the seasoning for 15 minutes before cooking if you have the time—it deepens the flavor in a way that feels less obvious but absolutely matters.
  • Make the ginger scallion sauce the night before if you want an even faster morning; it actually tastes better the next day as flavors meld.
Go Back