Savory Miso-Glazed Tofu Breakfast Bowl

Name: Savory Miso-Glazed Tofu Breakfast Bowl
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 14 oz firm tofu (pressed and cut into 1-inch slices); 2 tbsp white miso paste (for glaze); 1 tbsp mirin (for glaze); 1 tbsp soy sauce (kosher) (for glaze); 1 tbsp vegetable oil (for frying tofu); 4 cups fresh spinach (washed); 1 clove garlic (minced); 1.5 cups cooked white rice (steamed, warm); 2 whole large eggs (soft-boiled); 1 tsp sesame seeds (toasted) (for garnish)

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.

Servings

Total time

30 min

Share the recipe

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.