Tofu Jammy Egg Breakfast Bowl

One morning, I was standing in front of my fridge feeling uninspired, staring at a block of tofu and some eggs that needed using up. I'd been craving something warm and balanced, something that would actually keep me satisfied past mid-morning. That's when it clicked: why not build a bowl that brought together all these little components I loved separately—jammy eggs, crispy tofu, fresh greens—and tie them together with something bold and bright. Twenty minutes later, I was eating from a bowl that felt like a tiny edible sunrise.

I made this for a friend who'd mentioned she felt stuck in a breakfast rut, and watching her face light up when she bit into that jammy egg perched on warm rice was worth all the prep. She kept asking for the sauce recipe and how I got the tofu to be golden like that, and suddenly what I thought was just breakfast became this thing we both looked forward to making together on lazy weekend mornings.

Ingredients

• Firm tofu (200g, pressed and cubed): Pressing it first matters more than you'd think—it lets the cubes absorb flavor instead of staying waterlogged and dense.
• Large eggs (2): The 6½ to 7 minute window is your sweet spot for that barely-set yolk that oozes when you cut into it.
• Soy sauce: Use good quality if you have it; it's not hiding in a long ingredient list, so it deserves to shine.
• Sesame oil: A little goes a long way, and toasted sesame oil gives you more character than the lighter version.
• Ground black pepper and garlic powder: These two season the tofu before it hits the pan, building flavor from the inside out.
• Cooked jasmine or short-grain rice (1 cup): Warm rice is non-negotiable; cold rice will cool down everything else and change the whole experience.
• Baby spinach or mixed greens (1 cup): The greens soften slightly from the warm rice beneath them, which is exactly what you want.
• Cucumber (1 small, sliced) and carrot (1 small, julienned): These stay crisp and give you that satisfying textural contrast.
• Scallions (2, finely sliced): Don't skip the slicing; it releases their brightness into the sauce.
• Fresh ginger (1 tbsp, finely grated): Grate it just before mixing so you get all that peppery heat and aromatics.
• Rice vinegar (1 tbsp): This brings the acid that makes everything taste alive and prevents the sauce from feeling heavy.
• Honey or maple syrup: A touch of sweetness rounds out the sauce and balances the sharp flavors.
• Chili flakes (½ tsp, optional): Add them if you want a subtle warmth that builds as you eat.
• Toasted sesame seeds and fresh cilantro: These are your final flourish, adding crunch and a fresh green note.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Bring water to a boil and cook the eggs:

Get a pot of water going—you want it at a rolling boil before the eggs go in so the timing is consistent. Once you add the eggs, set a timer for 6½ to 7 minutes because that's the magic window where the whites are completely set but the yolk is still jammy and soft in the center.

Transfer eggs to an ice bath:

When the time's up, use a slotted spoon to move them straight into a bowl of ice water; this stops them from cooking further and makes them way easier to peel. Let them sit for at least 2 minutes before peeling under cool running water, which helps the shell slip off cleanly.

Season your tofu while it waits:

In a bowl, toss your pressed and cubed tofu with soy sauce, sesame oil, black pepper, and garlic powder, making sure every piece gets coated. If you have time, let it sit for 15 minutes so the flavors actually soak in; if not, 5 minutes minimum while you get everything else ready.

Sauté the tofu until it's golden:

Heat a non-stick skillet over medium heat and add the tofu cubes, giving them space to crisp up rather than crowding the pan. You're looking for golden, slightly caramelized edges all over, which takes about 6 to 8 minutes of turning them occasionally—this is where the flavor really develops.

Whisk together the ginger scallion sauce:

In a small bowl, combine the sliced scallions, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and chili flakes if you're using it. Give it a good whisk so everything is evenly distributed and tasting balanced; dip a finger in and adjust the salt or acid to your liking.

Build your bowls:

Divide the warm rice between two bowls as your base, then layer on the greens, cucumber slices, julienned carrot, your golden tofu, and finally the jammy egg halves. Everything should be warm where it needs to be and cool where you want that crunch.

Dress and finish:

Drizzle the ginger scallion sauce generously over everything—don't be shy, this is where all the magic happens. Finish with a sprinkle of toasted sesame seeds and fresh cilantro or microgreens if you have them.

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There's something deeply satisfying about a breakfast bowl where every component is its own thing but they come together into this cohesive, nourishing whole. It's become my move when I want to feel grounded and fed, when I want breakfast to feel special but still totally achievable on a regular Tuesday morning.

Flavor Building Starts Before the Pan

The seasoning on the tofu is doing more work than you might realize—marinating it for even 15 minutes before cooking lets those flavors soak in so it tastes seasoned all the way through instead of just on the surface. I learned this after making it the lazy way a few times and noticing the difference was pretty dramatic. Now I try to get the tofu marinating while I'm boiling water for eggs, which doesn't add any extra time to the overall process.

The Sauce Is the Star

Everything on its own is good, but the ginger scallion sauce is what ties the whole bowl together and makes you keep coming back for another spoonful. I used to overthink it, but it's actually just a balance of sharp, sweet, salty, and a little heat all working in harmony. The best thing I learned was to taste it and adjust as you go—if it feels flat, add a squeeze more vinegar; if it's too acidic, a touch more honey rounds it out.

Building Texture and Temperature

The whole bowl works because you've got warm rice and tofu, a soft jammy egg, and then crisp fresh vegetables all in one spoonful, so there's something interesting happening every bite. The warm rice softens the greens just enough to make them more tender without making them wilt completely. One last thing to remember when you're putting it all together:

• Keep the rice warm and use it as your insulating base so everything else stays the right temperature.
• Don't slice your cucumber or julienne your carrot until right before assembly so they stay crisp and clean tasting.
• If you're making this for someone else, keep the sauce on the side and let them drizzle to taste.

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This bowl has become my answer to the question of what to make when I want breakfast to feel intentional and delicious without a lot of fuss. It's the kind of meal that makes you feel taken care of, whether you're taking care of yourself or cooking for someone you want to impress.

Recipe FAQ

→ What is a jammy egg?

A jammy egg is cooked for 6½ to 7 minutes, resulting in a set white with a creamy, golden yolk that has a jam-like consistency. It's perfectly soft but not runny.

→ Can I make this bowl ahead of time?

Yes, you can prepare the components in advance. Store the seasoned tofu, sauce, and vegetables separately in the refrigerator. Reheat the tofu and rice, then assemble fresh when ready to eat. The jammy eggs are best made the same day.

→ What can I substitute for the tofu?

You can replace tofu with tempeh for a nuttier flavor, or use cooked chickpeas for a different protein source. For a non-vegetarian option, sliced chicken or shrimp work well too.

→ Is the ginger scallion sauce spicy?

The sauce has a mild kick from the optional chili flakes. Without them, it's tangy and aromatic rather than spicy. Adjust the heat level to your preference by adding more or fewer flakes.

→ Can I use different vegetables?

Absolutely. This bowl is versatile—try bok choy, steamed broccoli, radishes, or bell peppers. Use whatever fresh vegetables you have on hand for a colorful and nutritious bowl.

→ How do I press tofu properly?

Wrap the block of tofu in paper towels or a clean kitchen towel. Place it on a plate with something heavy on top, like a can or skillet, for 15-20 minutes. This removes excess moisture so the tofu absorbs seasonings better and browns nicely when cooked.