1Preheat the oven to 200°C (400°F) Fan. Drain and rinse canned mushrooms. Squeeze any extra moisture out. Add to a baking tray lined with baking paper. Drizzle with soy sauce and mix to coat. Give them plenty of room.

2Roast in the middle of the oven for 15 minutes.

3In the meantime, make the cream tofu. Add tofu, milk, garlic powder, onion powder and salt to a blender (large cup).

4Blend for 60 seconds. Shake the cup - or mix the contents with a spoon or a spatula. Blend for another 60 seconds, or until smooth.

Protein Boost: Add 30 g (2 tbsp) of plain protein powder and 60 ml (¼ cup) more milk then blend again until smooth ~ 1 minute.

5Split into two portions and spread the cream tofu on top of plates using a spoon or a spatula.

6Top with roasted mushrooms.

7Garnish with spring onions and sprinkle with freshly ground black pepper.