Ingredients

• 60 g couscous — dry
• 150 g silken tofu — drained and mashed
• 25 g unflavored whey or plant protein powder — plain
• 10 g olive oil — for drizzling
• 120 ml low-sodium vegetable broth — warm
• 1 g matcha powder — sifted
• 2 g dried italian herb mix — crumbled
• 1 g fine sea salt — to taste optional

Instructions

1. In a small heatproof bowl, add the dry couscous and dried Italian herb mix.
2. Bring the vegetable broth to a gentle simmer, then pour it over the couscous, cover the bowl with a plate, and let sit for 5 minutes until the liquid is absorbed.
3. While the couscous steams, place the silken tofu in another bowl and mash with a fork until smooth and creamy.
4. Fluff the couscous with a fork, then add the mashed tofu, unflavored protein powder, matcha powder, olive oil, and a small pinch of salt if using.
5. Stir gently until everything is well combined and forms a soft, scoopable mixture; add 1–2 teaspoons of warm water if it seems too dry or chalky.
6. Spoon the mixture into 6–8 small mounds or bite-sized portions on a plate or shallow container, lightly pressing to hold their shape.
7. Serve slightly warm or at room temperature in very small portions, pausing between bites to check fullness.