Ingredients

• 200 g firm tofu — patted dry and crumbled
• 120 g wholegrain bread — 4 small slices
• 80 ml unsweetened soy milk — plain
• 20 g unflavoured or mild vanilla protein powder — plant-based or whey
• 2 g matcha powder — sifted
• 2 g ground cinnamon — ground
• 10 g honey — liquid optional
• 5 g olive oil — for brushing bread optional

Instructions

1. Lightly toast the wholegrain bread slices in a toaster or dry pan for 3–4 minutes until just crisp at the edges; if using, brush very thinly with olive oil while warm.
2. In a small bowl, whisk the soy milk, protein powder, matcha powder, ground cinnamon, and honey (if using) until smooth with no lumps.
3. Add the crumbled firm tofu to the bowl and mash with a fork until the mixture becomes a thick, spreadable paste; it should be soft but not runny. If too thick, add 1–2 teaspoons more soy milk.
4. Transfer the tofu mixture to a small non-stick pan and cook over low heat for 4–5 minutes, stirring frequently, until warmed through and slightly thickened; avoid browning to keep flavors gentle.
5. Spoon the warm cinnamon matcha tofu mixture evenly over the toasted bread slices, spreading to the edges.
6. Serve immediately while warm, cutting each slice in half if smaller portions feel easier to manage.