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Tofu Jammy Egg Breakfast Bowl

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Tofu Jammy Egg Breakfast Bowl
  • 2 Servings
  • mins Prep Time
  • mins Total Time
  • 1542 Cal/Serving

Nutritional Facts

Cal./Serving 1542
Total Fat 49g
Saturated Fat
Trans Fat
Sodium 2017mg
Carbohydrates 219g
Dietary Fiber
Sugars 9g
Protein 98g


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

1 bag of Nasoya Toss’ables Garlic and Herb

1 cup pea shoots

1 Tablespoon sesame seeds


  1. Rinse rice in a fine mesh sieve until water runs clear.
  2. 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).
  3. While the rice cooks, bring water to a boil in a small pan- enough to cover eggs.
  4. Add cold eggs from fridge and cook 7 minutes. Prepare an ice bath. 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, Nasoya Toss’ables Garlic and Herb, pea shoots and peeled, sliced eggs to bowl.
  9. Top with ginger mixture and sesame seeds.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!