Ingredients

• 120 g cooked brown rice — cooled
• 120 g firm tofu — drained and cubed
• 30 g unflavoured or mild vanilla plant protein powder — scoop
• 350 ml lactose-free low-fat milk or soy milk — chilled
• 80 g ripe banana — sliced and frozen
• 2 g matcha powder — sifted
• 10 g maple syrup — liquid optional
• 100 g ice cubes — optional, for thicker texture optional

Instructions

1. Add the cooled cooked brown rice and cubed tofu to a high-speed blender, breaking up any clumps of rice so it blends smoothly.
2. Pour in the lactose-free milk or soy milk, then add the plant protein powder and sifted matcha powder on top to prevent clumping.
3. Add the frozen banana slices and, if using, maple syrup and ice cubes for extra chill and thickness.
4. Blend on low speed to start, then increase to high and blend for 45–60 seconds until completely smooth and silky, scraping down the sides once if needed.
5. Taste and adjust sweetness with a little extra maple syrup or milk if desired, keeping the smoothie relatively thin for easier digestion.
6. Pour into small glasses and let sit for 1–2 minutes to allow any foam to settle before sipping slowly.