Ingredients

• 200 g firm tofu — patted dry and crumbled finely
• 20 g unflavoured plant-based protein powder — sifted if lumpy
• 120 ml unsweetened soy milk — room temperature
• 80 g wholegrain bread — 2 thin slices
• 10 g maple syrup — liquid optional
• 2 g ground cinnamon — ready to use
• 1 g matcha powder — sifted
• 1 pinch salt — fine optional

Instructions

1. In a small bowl, whisk the soy milk, unflavoured protein powder, matcha powder, ground cinnamon, maple syrup (if using), and a pinch of salt until very smooth with no lumps.
2. Add the finely crumbled tofu to the bowl and stir gently until the tofu is well coated and forms a thick, spoonable mixture.
3. Lightly toast the wholegrain bread slices in a dry pan or toaster just until warm and slightly crisp; avoid over-toasting to keep the texture easy to chew.
4. Spoon the warm tofu-matcha mixture evenly over the toasted bread slices, spreading it to the edges in a thick layer.
5. Place the topped toast slices back into a dry non-stick pan over low heat, cover with a lid, and warm for 4–5 minutes until the tofu layer is heated through and just set, without browning or creating strong aromas.
6. Remove from the pan, let cool for 1–2 minutes so the temperature is lukewarm (easier on nausea), then cut each slice in half for small, manageable portions and serve.