Ingredients

• 200 g firm tofu — patted dry and crumbled
• 20 g unflavoured or mild vanilla whey or plant protein powder — powdered
• 120 ml unsweetened soy milk — liquid
• 80 g wholegrain bread — 2 small slices
• 6 g cocoa powder — unsweetened
• 2 g matcha powder — sifted
• 10 g honey or maple syrup — liquid optional
• 5 g olive oil — for greasing pan

Instructions

1. In a small bowl, whisk the soy milk with the protein powder until completely smooth with no lumps.
2. Stir in the cocoa powder, matcha powder, and honey or maple syrup (if using) until evenly combined.
3. In a non-stick pan over low-medium heat, add the olive oil and the crumbled tofu, cooking for 2–3 minutes while gently stirring until warmed through.
4. Pour the matcha–cocoa protein mixture over the tofu, reduce heat to low, and cook for 5–6 minutes, stirring frequently, until it thickens into a soft, spoonable scramble-like mixture.
5. While the tofu mixture cooks, lightly toast the wholegrain bread slices until just crisp but still soft in the center.
6. Divide the warm matcha–cocoa tofu mixture over the toasted bread slices, pressing gently so it sits in a thick layer, and serve immediately in small, manageable portions.