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Crumbled soft tofu is cooked with egg and tomato and served with rice.

Tofu with Egg and Tomato

Print Recipe
This quick and simple tofu dish is cooked with egg and tomato to add extra protein and flavor — A delicious comfort food ready in just 20 minutes.
Course Breakfast, Main Course
Cuisine Korean
Keyword comfort food, soft tofu, tofu and egg, tofu with egg and tomato
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 people
Author Holly Ford


  • 1 package (1 lb) soft tofu drained and smashed
  • 1 tablespoon oil
  • 1/2 onion minced
  • 1/2 zucchini finely chopped
  • 1 plum tomato chopped
  • 3 eggs beaten
  • 1/2-1 cup chicken stock
  • 1 green onion chopped
  • 1 tablespoon toasted sesame seeds
  • salt and pepper to taste


  • Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add the zucchini and tomato; cook until soft. Season with salt.
  • Add the tofu and chicken stock. Use larger amount of stock if you want the dish to be slightly soupy. Let it boil for 1 minute.
  • Drizzle the beaten egg over tofu mixture and let it cook until the eggs are set, Sprinkle with green onion and toasted sesame seeds. Season with salt and pepper if needed. Serve warm with rice.


Vegetarian adaptable: Us vegetable stock instead of chicken stock