Ingredients

• 200 g firm tofu — patted dry and crumbled finely
• 120 ml unsweetened soy milk — well shaken
• 80 g wholegrain bread — 2 thin slices
• 20 g unflavoured or mild vanilla-free protein powder — ready to use
• 2 g ground cinnamon — ready to use
• 1 g matcha powder — sifted if lumpy
• 10 g maple syrup — ready to use optional
• 5 g extra virgin olive oil — for light pan greasing

Instructions

1. In a small bowl, whisk the soy milk, protein powder, ground cinnamon, and matcha powder until completely smooth with no lumps.
2. Crumble the firm tofu very finely with your fingers or a fork, then stir it into the soy milk mixture to form a thick, spoonable batter.
3. Lightly grease a non-stick pan with the olive oil and warm over low to medium-low heat so it is hot but not smoking.
4. Spoon the tofu matcha mixture into the pan in 2 equal mounds, shaping each into a thick oval patty about the size of your bread slice; cook gently for 4–5 minutes per side until set and lightly golden, keeping the heat low to avoid browning too much.
5. While the tofu patties cook, lightly toast the wholegrain bread slices until just dry and warm, not overly crisp, to keep them easy to digest.
6. Place each tofu patty on a slice of toast, drizzle with maple syrup if using, and let sit for 1–2 minutes to slightly soften the bread before serving warm.