Ingredients

• 150 g firm tofu — patted dry and crumbled finely
• 60 g dry couscous — plain
• 20 g unflavoured or mild vanilla-free protein powder — fine powder
• 10 g extra virgin olive oil — for mixing
• 2 g dried italian herb mix — crushed
• 1 g matcha powder — sifted
• 120 ml low sodium vegetable broth — hot
• 1 pinch fine sea salt — or to taste optional

Instructions

1. In a small heatproof bowl, add the dry couscous and matcha powder, stirring with a fork to distribute the matcha evenly.
2. Bring the low sodium vegetable broth to a gentle boil, then pour it over the couscous, cover the bowl with a plate, and let sit for 5 minutes until the liquid is absorbed.
3. While the couscous rests, crumble the firm tofu very finely into another bowl so it resembles coarse crumbs, then sprinkle over the protein powder, dried Italian herb mix, and sea salt if using.
4. Fluff the couscous with a fork to separate the grains, then add it to the tofu mixture along with the olive oil and gently fold everything together until evenly combined and slightly sticky.
5. With clean, damp hands, press the mixture firmly into 8 small bite-sized balls or patties, compacting well so they hold together.
6. Heat a non-stick pan over medium-low heat (no extra oil needed or add a light spray if desired) and warm the bites for 3–4 minutes per side until lightly set and just starting to firm, keeping the heat gentle to avoid strong cooking smells.
7. Let the bites cool slightly; serve warm or at room temperature in small portions, taking a pause between bites to check fullness.