Ingredients

• 150 g firm tofu — patted dry and crumbled finely
• 20 g unflavoured or mild chocolate whey or plant protein powder — sifted
• 6 g unsweetened cocoa powder — sifted
• 40 ml water — room temperature
• 10 g maple syrup — none optional
• 80 g soft wholegrain sandwich bread — sliced into 4 small squares
• 5 g extra virgin olive oil — brushed lightly optional

Instructions

1. In a small bowl, whisk the protein powder, cocoa powder and water until very smooth and lump-free, forming a thick but spreadable cream; add an extra 5–10 ml water if needed.
2. Crumble the tofu very finely with your fingers, then stir it into the cocoa-protein cream until you have a smooth, soft spread; mix in the maple syrup if you want a slightly sweeter, more dessert-like snack.
3. Taste the mixture; if the cocoa flavor feels too strong while you are nauseated, thin it with 1–2 teaspoons of additional water to further soften the taste.
4. Lightly brush or spray one side of each bread slice with the olive oil (if using) and warm them in a non-stick pan over low heat for 2–3 minutes per side until just soft and slightly steamy, not crisp or browned, to keep them easy to digest.
5. Spread the warm bread squares with a generous layer of the cocoa tofu mixture, cutting each slice into small bite-size pieces if not already done.
6. Serve slightly warm or at room temperature in small portions, eating slowly and stopping when comfortably satisfied.