Ingredients

• 150 g firm tofu — drained and crumbled
• 30 g unflavoured or mild vanilla whey or plant protein powder — ready to use
• 120 ml soy milk unsweetened — well shaken
• 80 g wholemeal bread — cut into small cubes
• 2 g ground cinnamon — ready to use
• 1 g matcha powder — sifted if lumpy
• 10 g maple syrup — ready to use optional
• 5 g olive oil — for greasing

Instructions

1. Preheat the oven to 180°C and lightly grease 4 small muffin cups or ramekins with the olive oil.
2. In a blender, combine the firm tofu, protein powder, soy milk, ground cinnamon, matcha powder, and maple syrup (if using) and blend until completely smooth and creamy.
3. Place the wholemeal bread cubes in a bowl, pour the tofu–protein mixture over them, and gently fold until all the bread is well soaked and the mixture is thick but spoonable.
4. Divide the mixture evenly between the prepared muffin cups or ramekins, pressing down lightly so there are no air gaps.
5. Bake for 12–15 minutes until just set on top but still soft and moist in the center; avoid overbaking to keep the texture easy to eat.
6. Let cool for 5 minutes before serving warm; if desired, add a tiny drizzle of extra soy milk on top to soften further for easier intake.