Ingredients

• 200 g silken tofu — drained
• 20 g neutral whey or plant protein powder — unflavoured or mild vanilla-free
• 80 g white sandwich bread — crusts removed, cut into 4 slices
• 60 ml unsweetened almond milk — room temperature
• 10 g maple syrup — liquid
• 2 g ground cinnamon — ground
• 1 g matcha powder — sifted optional
• 0.5 g salt — fine

Instructions

1. Preheat the oven to 175°C and lightly grease 4 cups of a muffin tray with a small amount of oil or cooking spray.
2. Gently press the drained silken tofu with a paper towel to remove excess surface moisture, then add it to a blender or food processor.
3. Add the protein powder, almond milk, maple syrup, ground cinnamon, matcha powder (if using), and salt to the blender and blend until completely smooth and creamy, scraping down the sides as needed.
4. Use your fingers or a rolling pin to gently flatten each slice of white bread, then press each slice into a prepared muffin cup to form a shallow “toast cup” shell without tearing the bread.
5. Pour the tofu mixture evenly into the 4 bread cups, filling almost to the top but not overflowing.
6. Bake for 12–15 minutes until the filling is just set at the edges but still slightly jiggly in the center, and the bread is lightly golden on the rims.
7. Let the cups cool for 5–10 minutes in the tin so they firm up, then carefully lift out with a spoon and serve warm or at room temperature.