15-Minute Silky Egg & Tofu Pot

It’s sooo cozy, satisfying, made in one little pot (or pan), and has ~36 grams of protein😤👏

I genuinely have no excuse to say, “I don’t have time to get enough protein in the morning,” when this takes just 15 minutes to make!!!

Also, if you’re coming from my WIEIAD video, I linked the lunch + dinner recipes at the bottom!

OKAY, LET’S MAKE IT.

Makes: 1 generous serving or 2 servings if pairing with rice | Total Time: ~15 minutes | Active Time: ~7 minutes

watch the video

• 1 package silken tofu (~16 oz), thoroughly drained

• 2 large eggs

• Pinch of salt

• 2 green onions, thinly sliced

• Cooking oil, to lightly coat the pot

Garlic Chili Sauce

• 3 garlic cloves, minced

• 1 Tbsp soy sauce

• 1–2 Tbsp chili crisp, including some of the oil

• 1 tsp sesame oil

Garnish

• Green onion (reserved from above)

• Sesame seeds

1. Make the garlic chili sauce: In a small bowl, mix together the garlic, soy sauce, chili crisp + some oil, and sesame oil. Set aside while you prepare the tofu and eggs.

2. Prepare the eggs: In another bowl, whisk together the eggs, a pinch of salt, and most of the sliced green onion until smooth. Reserve the remaining green onion for garnish.

3. Prepare the pot: Lightly coat the bottom of a small, shallow pot or pan with oil.

4. Add the tofu: Drain the liquid from the tofu package as thoroughly as possible, then gently slide the entire block into the pot. Use a spatula or spoon to divide the tofu into large chunks directly in the pot/pan. Keep the pieces chunky so they hold their shape.

5. Warm the tofu: Turn the heat to medium and cover. Cook for about 3 to 5 minutes, until you see steam or gentle bubbling around the edges. The tofu does not need to be completely hot yet.

6. Add the eggs: Pour the egg mixture around the tofu. Cook uncovered over medium heat (or medium-low if your stove runs hot), without stirring, until the eggs begin turning opaque and setting around the edges and bottom, about 1 to 3 minutes.

7. Add the sauce: Spoon the garlic chili sauce over the tofu and eggs.

8. Steam briefly: Cover and cook for 1 to 2 minutes to finish warming the tofu, gently set the top of the eggs, and mellow the garlic.

9. Finish uncovered: Remove the lid and let everything gently simmer until the eggs are opaque and softly set, with no translucent raw egg remaining. This may take another 30 seconds to 2 minutes. The eggs can still look moist and have a slight jiggle.

10. Garnish: Turn off the heat and finish with the reserved green onion and sesame seeds. Enjoy immediately while everything is warm and silky!

For the whole dish, using 1 Tbsp chili crisp:

• 600 calories

• 36g protein

• 19g carbohydrates

• 45g fat

Nutrition will vary depending on the brands of tofu and chili oil you use, as well as the amount of cooking oil and sesame seeds added.

• Why isn’t my egg cooking? Silken tofu naturally releases water as it heats. If too much liquid collects in the pot, the eggs can become diluted and take much longer to set. Drain the tofu package thoroughly before adding it to the pot. After briefly warming the tofu, check the bottom of the pot before pouring in the eggs. If there is a pool of water, carefully spoon off the excess. Also make sure the pot is visibly steaming or gently bubbling before adding the eggs. If the tofu and pot are still cold, the eggs will take much longer to cook.

• Why steam the tofu before adding the eggs? The tofu is cold straight from the refrigerator and takes longer to heat than the eggs take to cook. Warming it first means the tofu will be hot all the way through without overcooking the eggs.

• Keep the heat gentle: Avoid a hard boil. High heat can make the eggs dry and bubbly and cause the tofu to break apart. A gentle simmer keeps everything soft and silky.

• Can I serve this with anything? It is filling on its own, but you can also eat it with a small bowl of rice, sourdough toast, or roasted seaweed.

This recipe tastes best freshly made, while the eggs are soft and the tofu is silky!

• Fridge: Allow leftovers to cool slightly, then transfer them to an airtight container and refrigerate within 2 hours. Store for up to 3 to 4 days. The texture will be best within 1 to 2 days.

• To reheat on the stove: Add the leftovers to a small pot with a small splash of water. Cover and warm gently over low heat until heated through.

• To reheat in the microwave: Transfer to a microwave-safe bowl, cover loosely, and microwave in 30-second intervals until heated through. Avoid overheating (it can make the eggs firm and cause the tofu to release more water).

I am always looking for quick & delicious ways to make getting enough protein in the morning feel easier, and this one might be my coziest breakfast yet🥹

Hot, savory, garlicky, a little spicy, and ready in 15 minutes. What more could I ask for?! See ya in the next post <3

With love,

SPARKY💛