Ingredients

• 80 g cooked brown rice — cooled
• 150 g silken tofu — drained
• 30 g unflavoured or mild vanilla whey or plant protein powder — scoop
• 80 g banana — sliced, frozen if possible
• 260 ml unsweetened soy milk — chilled
• 2 g matcha powder — sifted
• 10 g maple syrup — liquid optional
• 80 g ice cubes — whole optional

Instructions

1. Add the chilled soy milk to a blender jug first to help the blades catch the ingredients easily.
2. Add the silken tofu, cooked and cooled brown rice, banana, protein powder, and matcha powder to the blender.
3. Blend on low, then increase to high for 45–60 seconds until completely smooth and creamy; the rice should be fully broken down.
4. Taste and, if needed, add maple syrup for a slight sweetness, then blend again briefly.
5. If you prefer a colder or slightly thicker smoothie, add the ice cubes and blend until just crushed and incorporated.
6. Pour into two small glasses and sip slowly, stopping when comfortably satisfied; you can refrigerate any remaining portion for later.