Ingredients

• 180 g silken tofu — drained
• 20 g unflavoured or mild vanilla-free whey or plant protein powder — plain
• 80 g wholegrain or soft white bread — sliced
• 40 ml unsweetened almond milk — room temperature
• 1.5 g ground cinnamon — ground
• 1 g matcha powder — sifted
• 10 g maple syrup — liquid optional
• 1 g neutral oil spray — for pan or toaster pan optional

Instructions

1. In a blender or small food processor, combine the silken tofu, protein powder, almond milk, ground cinnamon, matcha powder, and maple syrup if using. Blend until completely smooth and creamy, scraping down the sides as needed.
2. Taste the mixture; if your stomach is very sensitive, you can thin it with an extra 10–20 ml almond milk to make a lighter, more sippable texture.
3. Lightly spray a non-stick pan or toaster pan with neutral oil spray if using, then gently toast the bread slices over low-medium heat for 2–3 minutes per side until just dry and lightly golden, avoiding dark browning or strong toasted smells.
4. Cut the toasted bread into small bite-sized squares or fingers and arrange on a small plate so the portion looks manageable and not overwhelming.
5. Spoon or pipe the cinnamon matcha tofu cream over the toast bites in a thin layer, or serve it alongside in a small bowl for dipping if that feels easier to tolerate.
6. Let the bites sit for 2–3 minutes so the tofu cream slightly soaks into the toast, creating a soft, easy-to-chew texture that is gentle on the stomach before serving.