Description
A vibrant breakfast bowl featuring crispy tofu, jammy eggs, fresh vegetables, and a flavorful ginger scallion sauce, perfect for starting your day.
Ingredients
Scale
- 7 oz firm tofu, pressed and cubed
- 2 large eggs
- 1 tablespoon soy sauce, plus 2 tablespoons for the sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup cooked jasmine or short-grain rice, warm
- 1 cup baby spinach or mixed greens
- 1 small cucumber, sliced
- 1 small carrot, julienned
- 2 scallions, finely sliced
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon chili flakes, optional
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or microgreens, optional
Instructions
- Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6.5 to 7 minutes. Transfer to an ice bath to cool before peeling.
- Toss the cubed tofu with 1 tablespoon soy sauce, 1 teaspoon sesame oil, black pepper, and garlic powder.
- Heat a non-stick skillet over medium heat. Sauté the tofu for about 6 to 8 minutes until golden brown.
- Make the ginger scallion sauce by whisking together sliced scallions, grated ginger, 2 tablespoons of soy sauce, rice vinegar, 1 tablespoon sesame oil, honey or maple syrup, and chili flakes.
- Assemble the bowls by dividing warm rice between two bowls, adding fresh greens, sliced cucumber, julienned carrot, golden tofu, and halved jammy eggs.
- Drizzle sauce over each bowl and sprinkle with toasted sesame seeds and fresh cilantro or microgreens.
Notes
Press tofu for at least 30 minutes for best texture. You can prepare tofu and sauce a day in advance for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 0mg