Tofu Jammy Egg Breakfast Bowl

Protein packed breakfast bowl featuring spiced tofu, a jammy egg and greens over rice.

PLUS: An Instant Pot giveaway!

Disclosure: This recipe is brought to you in collaboration with the Soyfoods Association of North America for soy foods month.

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Let's revamp your breakfast. In my opinion, breakfast is the most underrated meal. I can appreciate habits. Habits let you automate decisions so you can use your brain for other things. But sometimes a habit becomes a rut. And no one likes to be in a breakfast rut. Why not start your day in a better way?

Today's recipe is a highly satisfying breakfast bowl, complete with seasoned tofu that requires no prep, two types of greens, jammy eggs and rice. When we were talking with our neighbor about this recipe, they were curious about the tofu. Because the last time they tried tofu at least a decade ago, the way it was prepared was...lacking. I think in more mainstream dining experiences tofu had often been underutilized and WAY under seasoned. Thankfully, we've come a long way.

I like to think of tofu in particular as a blank canvas. You can make tofu work for what YOU want to do. With a bunch of different textures (silken-which we add to smoothies like this mint chocolate chip smoothie - or extra firm which we like to crumble and add on top of sweet potatoes), you can use tofu in a myriad of ways. And season it however you want. Sweet. Savory. Spicy. Any way you want.

If you want to see more about how to cook each type of tofu and what you can use it for, this is sa great resource.

For a deep dive in to soy flour, soy milks etc, you can learn more about individual ingredients on the Soy Foods website.

INSTANT POT GIVEAWAY! First, enjoy our current favorite breakfast for a tofu power breakfast bowl with jammy eggs. -sponsored by @soyfoods for National Soy Foods Month- —— ✔️1.Like this post. ✔️2.Comment below with your favorite way to eat any kind of soy. Winner announced Friday at 8 AM EST. Contiguous US only. —— We think of tofu as fridge magic. You control the flavor- sweet, spicy, umami or whatever you can come up with. AND you pick the texture. For this recipe we used pre-seasoned @nasoya Toss’ables which you literally just pull out of the fridge and they’re perfect. But if you head to the blog you’ll see us use silken tofu in that mint chocolate chip smoothie! . . #goopmake #soy #tofu #breakfastbowl #cleaneating #buddhabowl #jammyeggs

A post shared by Carlene Thomas RDN 🥕Dietitian (@healthfullyeverafter) on Apr 25, 2018 at 7:23am PDT

Luckily, for this recipe you literally need to do nothing to your tofu. It comes pre-seasoned, pre-cut. It's the most wonderful kitchen hack to have in your fridge. These are Garlic & Herb Toss’ables and we use them in salads and wraps and bowls like this. 

So why tofu? Since it's National Soy Foods Month, I want to do a bit of a breeze over to make sure we're on the same page. Tofu is vegan and comes from soy beans. It's gluten free, cholesterol free and offers up 10 grams of plant protein per half cup. As always, things vary from brand to brand but the tofu we buy from Nasoya and these Toss'ables (actually same company) is also organic. The Toss'ables are just tofu, rice vinegar and spices with a little organic canola oil and a little organic caramel color. Tofu is also an excellent source of iron and calcium and some minerals. So please don't think blank slate means empty nutrition. Nope.

The light dressing we whipped up for this bowl is an homage to David Chang's famous ginger scallion sauce. We use it ALL-THE-TIME. This is an ultra simplified version that just uses sesame oil, mirin (this adds sweetness), scallions and fresh ginger. 

Tofu Jammy Egg Breakfast Bowl 

INGREDIENTS

• 1 cup uncooked white rice
• chicken stock or vegetable stock or water *amount dependent on cooking methodology
• 2 large eggs
• 1 teaspoon butter
• 4 cups uncooked baby spinach
• 2 scallions/green onions
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon mirin
• garlic and herb Toss'ables
• 1 cup pea shoots
• 1 Tablespoon sesame seeds

Directions

1. Rinse rice in a fine mesh sieve until water runs clear. Cook rice in either chicken stock (preferred if non-vegetarian), vegetable stock or water. The amount of liquid to rice ratio depends on cooking methodology. (For example "Instant Pot" vs Rice Cooker vs Pot with lid).
2. While the rice cooks, bring water to a boil in a small pan- enough to cover eggs. 
3. Add cold eggs from fridge and cook 7 minutes. Prepare an ice bath. 
4. Place eggs in ice bath to stop cooking. 
5. Grate peeled, fresh ginger and slice white and light green parts of scallions.
6. Add ginger and scallion to a small bowl with sesame oil and mirin. Stir to combine.
7. In a large sauté pan, cook spinach with butter for 3-5 minutes until it begins to lose volume and brighten in color. Stir occasionally. 
8. Add a serving of rice, spinach, garlic and herb Toss'able, pea shoots and peeled, sliced eggs to bowl. 
9. Top with ginger mixture and sesame seeds. 

ENTER TO WIN AN INSTANT POT!

Head to Instagram (click the embedded post in this recipe) to enter to win an Instant Pot! All you'll have to do is like and answer the question I ask in the post. Giveaway ends 4.27.18 at 8 AM EST.