Ingredients

• 120 g cooked brown rice — warm
• 160 g firm tofu — patted dry and crumbled finely
• 20 g whey or plant-based protein powder, unflavoured or mild vanilla-free — plain
• 160 ml low-fat lactose-free milk or fortified soy milk — divided
• 6 g cocoa powder, unsweetened — sifted
• 2 g ground cinnamon — ground
• 80 g white bread, soft and low-fibre — 2–4 thin slices
• 10 g maple syrup or mild liquid sweetener — to taste optional

Instructions

1. In a small saucepan, combine the cooked brown rice with half of the milk (about 80 ml). Warm over low heat for 3–4 minutes, stirring and mashing gently with a spoon until the rice becomes very soft and spreadable; add a splash more milk if needed to create a thick, smooth paste.
2. While the rice softens, heat a non-stick skillet over low-medium heat. Add the crumbled tofu and dry-toast for 2–3 minutes, stirring, to remove excess moisture without browning.
3. In a small bowl, whisk the remaining milk with the protein powder, cocoa powder, and ground cinnamon until smooth with no lumps, then pour this mixture over the tofu in the skillet.
4. Cook the tofu mixture on low heat for 4–6 minutes, stirring frequently, until it thickens into a soft, creamy scramble-like texture; sweeten lightly with maple syrup if desired, then remove from heat to avoid drying out.
5. Lightly toast the white bread just until warm and barely golden to keep it soft and easy to digest, then spread each slice with a generous layer of the warm brown rice paste.
6. Top the rice-spread toast with the warm cinnamon cocoa tofu mixture, dividing evenly between servings, and serve immediately while soft and comforting.