Ingredients

• 150 g firm tofu — patted dry and crumbled
• 80 g wholegrain bread — 2 thin slices
• 8 g unsweetened cocoa powder — sifted
• 10 g maple syrup — liquid
• 2 g ground cinnamon — ground
• 5 g extra virgin olive oil — for blending
• 30 ml unsweetened soy milk — liquid
• 10 g pumpkin seeds — roughly chopped optional

Instructions

1. Lightly toast the wholegrain bread slices in a toaster or dry pan over low heat until just crisp but not hard, then set aside.
2. In a small bowl, crumble the firm tofu with your fingers until it resembles soft curds with no large chunks.
3. Add the cocoa powder, ground cinnamon, maple syrup, olive oil, and soy milk to the tofu and mash together with a fork until you get a smooth, spreadable paste; add an extra splash of soy milk if needed to loosen.
4. Taste the mixture and adjust sweetness or cinnamon to preference, keeping flavors mild if you are sensitive.
5. Spread the cocoa tofu mixture evenly over the warm toast slices, then sprinkle with chopped pumpkin seeds if using.
6. Slice each toast into small squares or fingers for easier, slower snacking and serve warm or at room temperature.