Ingredients

• 150 g firm tofu — patted dry and crumbled finely
• 120 g wholegrain bread — 2 small slices per serving, toasted
• 120 ml unsweetened soy milk — well shaken
• 25 g unflavoured or mild vanilla-free protein powder — plant or whey, neutral flavour
• 2 g matcha powder — sifted if clumpy
• 2 g ground cinnamon
• 10 g honey or maple syrup optional
• 5 g olive oil

Instructions

1. In a small bowl, whisk the soy milk, protein powder, matcha powder, and ground cinnamon until smooth with no lumps; add honey or maple syrup if using and mix again.
2. Place the finely crumbled tofu in a non-stick pan and add the olive oil; cook over medium heat for 3–4 minutes, stirring, until warmed through and lightly steamy but not browned to keep flavours mild.
3. Pour the matcha-protein mixture over the tofu and cook on low heat for 3–4 minutes, stirring gently, until the liquid thickens into a soft, spoonable, custard-like scramble.
4. While the tofu mixture cooks, lightly toast the wholegrain bread slices until just crisp but still soft inside to keep them easy to chew and digest.
5. Divide the warm matcha cinnamon tofu mixture evenly over the toasted bread slices, spreading it to the edges so each bite has a balance of protein and carbohydrate.
6. Serve immediately while warm; if your appetite is low, start with one slice and save the rest for later.