Ingredients

• 200 g firm tofu — patted dry and crumbled finely
• 80 g wholemeal pita bread — cut into small wedges
• 8 g unsweetened cocoa powder — sifted
• 2 g ground cinnamon
• 20 g maple syrup
• 10 g olive oil
• 60 ml unsweetened soy milk
• 6 g ground flaxseed optional

Instructions

1. In a small bowl, whisk together the cocoa powder, ground cinnamon, maple syrup, soy milk, and ground flaxseed (if using) until smooth and slightly thickened.
2. Heat the olive oil in a non-stick pan over medium-low heat, then add the crumbled tofu and cook for 3–4 minutes, stirring gently, until warmed through and lightly steaming but not browned.
3. Pour the cocoa-cinnamon mixture over the tofu and stir continuously for 3–4 minutes until the tofu is evenly coated and the sauce thickens into a soft, spoonable mixture.
4. While the tofu cooks, warm the wholemeal pita wedges in a dry pan over low heat for 1–2 minutes per side until just soft and pliable, not crisp.
5. Divide the warm cocoa tofu mixture between two small bowls and serve immediately with the pita wedges for dipping or scooping.