Savory Miso-Glazed Tofu Breakfast Bowl
A unique Japanese-inspired breakfast bowl featuring pan-seared miso-glazed tofu served over steamed rice with sautéed spinach and a soft-boiled egg, offering a protein-rich, kosher-friendly morning meal with umami flavors.
Steps
- 1
In a small bowl, combine miso paste, mirin, and soy sauce to create the miso glaze; mix well and set aside.
- 2
Heat vegetable oil in a non-stick skillet over medium heat.
- 3
Add tofu slices and cook 3-4 minutes on each side until golden brown.
- 4
Brush the miso glaze generously on one side of each tofu slice, then flip and brush the other side; cook an additional 1-2 minutes per side until glaze caramelizes slightly.
- 5
In a separate pan, sauté minced garlic in a little oil over medium heat until fragrant, about 30 seconds.
- 6
Add fresh spinach and cook, stirring, until wilted, about 2 minutes; season lightly if desired.
- 7
Divide steamed rice between two bowls.
- 8
Arrange miso-glazed tofu slices on top of rice.
- 9
Add sautéed spinach alongside the tofu in each bowl.
- 10
Peel soft-boiled eggs and cut in half; place halves on top of the bowls.
- 11
Sprinkle toasted sesame seeds over the tofu and spinach for garnish.
- 12
Serve immediately and enjoy a flavorful, protein-packed breakfast bowl.
Tips from the chef
Press tofu well to remove excess moisture for better searing and glaze absorption.
Use kosher-certified soy sauce and miso paste to maintain kosher compliance.
Soft-boil eggs by boiling them for 6-7 minutes, then immediately placing in ice water to stop cooking.
For vegan option, omit eggs and use tamari or coconut aminos instead of soy sauce if desired.
Serve with a side of pickled vegetables for added texture and flavor contrast.