Ingredients

• 200 g firm tofu — patted dry and crumbled finely
• 40 g baby spinach — chopped
• 80 g wholegrain bread — 2 small slices
• 80 ml unsweetened soy milk — well shaken
• 2 g matcha powder — sifted
• 2 g ground cinnamon
• 5 ml olive oil
• 10 g honey optional

Instructions

1. In a small bowl, whisk the soy milk with the matcha powder and ground cinnamon until smooth and no lumps remain.
2. Heat the olive oil in a non-stick pan over medium-low heat, then add the crumbled tofu and cook for 3–4 minutes, stirring gently until warmed through and lightly steamed rather than browned.
3. Pour the matcha-cinnamon soy mixture over the tofu, stir to coat, and cook for another 2–3 minutes until the liquid is mostly absorbed and the tofu is creamy but not dry.
4. Stir in the chopped baby spinach and cook for 1–2 minutes until just wilted and soft; remove from the heat to avoid overcooking.
5. While the tofu cooks, lightly toast the wholegrain bread slices until just crisp but still soft in the center to keep them easy to chew and digest.
6. Divide the warm matcha tofu-spinach mixture over the toast slices; drizzle each portion with a little honey if you want extra gentle carbohydrates for energy.