Ingredients

• 160 g firm tofu — patted dry and crumbled
• 160 g cooked brown rice — very soft
• 60 g whole grain bread — 2 thin slices
• 80 ml unsweetened soy milk — plain
• 2 g ground cinnamon — ground
• 1 g dried mixed italian herbs — crushed
• 5 ml extra virgin olive oil — for drizzling optional
• 1 pinch fine sea salt — to taste optional

Instructions

1. In a small saucepan, combine the cooked brown rice, 50 ml of the soy milk, and 1.5 g of the ground cinnamon. Warm over low heat for 5–7 minutes, stirring often, until the rice is very soft and creamy; add a splash more soy milk if needed to keep it loose and gentle.
2. While the rice warms, place the crumbled tofu in a bowl and mash with a fork until smooth and spreadable, then stir in the remaining 30 ml soy milk, dried italian herbs, and a pinch of salt if using, until you have a soft, mild tofu cream.
3. Lightly toast the whole grain bread just until warmed and slightly crisp at the edges, avoiding dark browning to keep it easier to digest.
4. Spread the herb tofu mixture evenly over the warm toast slices; drizzle each lightly with a few drops of olive oil if using for extra richness without heaviness.
5. Divide the creamy cinnamon brown rice between two small bowls and serve each portion alongside a slice of the herb tofu toast, eating slowly and in small bites.