Easy High Protein Breakfast Tiramisu (5-Minute, No-Bake)
This easy high protein breakfast tiramisu is a quick, no-bake morning treat made with espresso-soaked wheat biscuits and a smooth vanilla tofu protein cream. It tastes like dessert but works as a filling breakfast, and it comes together in about 5 minutes with simple pantry ingredients. Perfect for meal prep mornings, post-workout fuel, or when you want a coffee-flavored breakfast that feels indulgent.
Ingredients
Coffee soak
- 1 shot espresso or 1/2 cup very strong brewed coffee
- ½ tsp almond extract or vanilla extract
- 2 tbsp almond milk plus 1–2 tbsp more as needed for blending
Tofu protein cream
- 200 g silken tofu or soft tofu, drained
- 30 g vanilla protein powder whey or plant-based
Assembly and toppings
- 2 Weet-Bix wheat biscuits or similar wheat breakfast biscuits
- 1 tbsp puffed millet optional, for crunch
- 1 tsp unsweetened cacao powder for dusting
- 1 tsp cacao nibs optional
- 1 tsp maple syrup or to taste
Instructions
Prep
- Brew 1 shot espresso (or make very strong coffee). Stir in almond extract and almond milk. Set aside.
- In a bowl or blender cup, blend the tofu and vanilla protein powder using a handheld electric mixer until very smooth. Add 1–2 tablespoons extra almond milk only if needed to help it blend into a thick, creamy mixture.
Assemble
- Spoon a heaped spoonful of tofu cream into a serving bowl.
- Add 1 Weet-Bix biscuit. Use a tablespoon to slowly spoon some of the coffee mixture over the biscuit so it softens without flooding the bowl.
- Add another spoonful of tofu cream, then repeat with the second biscuit, spooning more coffee over it. Finish with a final layer of tofu cream.
- Top with puffed millet (if using), dust with cacao powder, add cacao nibs (if using), and drizzle with maple syrup to taste. Serve immediately.
Notes
- For the smoothest cream, use silken or very soft tofu and blend until completely lump-free.
- Spoon the coffee on gradually—too much at once can make the biscuits soggy.
- If your protein powder is already sweet, start with less maple syrup and adjust at the end.
- For a thicker, more dessert-like texture, use less almond milk when blending.