Ingredients

• 200 g silken tofu — drained
• 25 g unflavoured or mild vanilla whey or plant protein powder — none
• 60 ml unsweetened soy milk — none
• 2 g ground cinnamon — none
• 1 g matcha powder — sifted optional
• 10 g maple syrup — none optional
• 80 g wholegrain bread — sliced
• 6 g ground flaxseed — none optional

Instructions

1. In a small blender or bowl, add the silken tofu, protein powder, soy milk, ground cinnamon, matcha powder (if using), and maple syrup.
2. Blend with an immersion blender or whisk vigorously until completely smooth and creamy, adding a splash more soy milk if needed to reach a thick yogurt-like texture.
3. Warm the tofu mixture gently in a small saucepan over low heat for 3–5 minutes, stirring constantly, until just heated through and lightly steamy but not boiling to keep the flavour and smell mild.
4. While the spread warms, lightly toast the wholegrain bread slices until just soft-golden rather than very crisp, which keeps them easier to digest.
5. Spread the warm cinnamon matcha tofu mixture generously over the toast slices and sprinkle with ground flaxseed if tolerated.
6. Slice each toast into small strips or squares for easier nibbling if your appetite is low, and serve warm or lukewarm, which is often better tolerated during nausea than very hot or cold foods.