Ingredients

• 200 g firm tofu — patted dry and crumbled finely
• 80 g wholegrain bread — 2 thin slices
• 20 g white miso paste — no preparation
• 10 g extra virgin olive oil — no preparation
• 40 g baby spinach — roughly chopped
• 5 g fresh parsley — finely chopped optional
• 30 ml low-sodium vegetable broth — no preparation
• 1 g ground black pepper — no preparation optional

Instructions

1. In a small bowl, whisk the white miso paste with the vegetable broth until smooth and loose, forming a light sauce.
2. Heat the olive oil in a non-stick pan over medium-low heat. Add the crumbled tofu and cook for 3–4 minutes, stirring gently, until warmed through and lightly steamy but not browned to keep flavors mild.
3. Pour the miso sauce over the tofu, stirring to coat evenly. Add the chopped spinach and cook for another 2–3 minutes until the spinach just wilts and the mixture is creamy. Season with a pinch of black pepper if tolerated.
4. While the tofu mixture cooks, lightly toast the wholegrain bread slices until just crisp at the edges but still soft in the center to keep them easy to chew and digest.
5. Remove the pan from the heat and stir in the chopped parsley, if using. Taste and adjust with a splash more broth if you prefer a softer, more spoonable texture.
6. Divide the miso tofu mixture over the two slices of toast, pressing gently so it adheres. Serve warm in small portions, and eat slowly, stopping when comfortably satisfied.