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@tamnhu1922: đầm sườn xám nhung đen #thoitrangnu #xuhuong2026 #suonxam #qipao #ilovetiktok

Á Đông Boutique 💫
Á Đông Boutique 💫
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Region: VN
Sunday 05 April 2026 08:27:25 GMT
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minashop.30
Đậu Jin Mei Mei :
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2026-04-05 09:03:22
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thanhpham79086
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2026-04-10 00:29:38
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High Protein Tofu Souvlaki Bowls 🍋🍚🌿✨ Serves 2–3 For the tofu: 1 block extra firm tofu, ripped or cubed 2 tbsp olive oil 2 tbsp lemon juice Zest of 1 lemon 1.5 tbsp tamari or soy sauce 2 tsp maple syrup 2 tsp Dijon mustard 4 garlic cloves, minced or grated 2 tsp dried oregano 1 tsp dried thyme 1 tsp smoked paprika ½ tsp cumin ½ tsp salt ½ tsp black pepper For the cucumber tomato salad: 1 cup chopped cherry tomatoes 1 cup chopped cucumbers 1 tbsp fresh parsley, chopped 1 tbsp red wine vinegar ½ tbsp olive oil ¼ tsp salt ¼ tsp black pepper For the mint tzatziki: ½ cup grated cucumber (squeezed of excess moisture) ¾ cup plain (vegan) Greek yogurt 1–2 garlic cloves (2 for repelling vampires) 1.5 tbsp lemon juice 1 tsp red wine vinegar 2 tbsp fresh mint, chopped (sub dill or parsley) ½ tbsp olive oil ¼ tsp dried oregano ¼ tsp salt ¼ tsp black pepper For serving: 🍚White rice 🧅Pickled onions (from our Buffalo Ranch Crunch Bowls) 🫒Kalamata olives Method: Bring a small pot of generously salted water to a boil. Carefully add tofu pieces and gently boil for 5 minutes. Drain and pat dry. Whisk together all the marinade ingredients and toss the tofu in the marinade. Let it sit for 10–15 minutes (or longer). Heat a thin layer of avocado oil in a pan over medium heat. Cook tofu for 3–4 minutes on each side until browned and crispy. For the tomato cucumber salad, combine all ingredients in a small bowl and refrigerate until ready to serve. For the tzatziki, mix all ingredients in a bowl and refrigerate. Build your bowls with rice, crispy tofu, tomato cucumber salad, pickled onions, kalamata olives, and a big scoop of tzatziki. #vegandinners #easyveganrecipes #plantbasedmeals #vegandinnerideas #tofurecipes
High Protein Tofu Souvlaki Bowls 🍋🍚🌿✨ Serves 2–3 For the tofu: 1 block extra firm tofu, ripped or cubed 2 tbsp olive oil 2 tbsp lemon juice Zest of 1 lemon 1.5 tbsp tamari or soy sauce 2 tsp maple syrup 2 tsp Dijon mustard 4 garlic cloves, minced or grated 2 tsp dried oregano 1 tsp dried thyme 1 tsp smoked paprika ½ tsp cumin ½ tsp salt ½ tsp black pepper For the cucumber tomato salad: 1 cup chopped cherry tomatoes 1 cup chopped cucumbers 1 tbsp fresh parsley, chopped 1 tbsp red wine vinegar ½ tbsp olive oil ¼ tsp salt ¼ tsp black pepper For the mint tzatziki: ½ cup grated cucumber (squeezed of excess moisture) ¾ cup plain (vegan) Greek yogurt 1–2 garlic cloves (2 for repelling vampires) 1.5 tbsp lemon juice 1 tsp red wine vinegar 2 tbsp fresh mint, chopped (sub dill or parsley) ½ tbsp olive oil ¼ tsp dried oregano ¼ tsp salt ¼ tsp black pepper For serving: 🍚White rice 🧅Pickled onions (from our Buffalo Ranch Crunch Bowls) 🫒Kalamata olives Method: Bring a small pot of generously salted water to a boil. Carefully add tofu pieces and gently boil for 5 minutes. Drain and pat dry. Whisk together all the marinade ingredients and toss the tofu in the marinade. Let it sit for 10–15 minutes (or longer). Heat a thin layer of avocado oil in a pan over medium heat. Cook tofu for 3–4 minutes on each side until browned and crispy. For the tomato cucumber salad, combine all ingredients in a small bowl and refrigerate until ready to serve. For the tzatziki, mix all ingredients in a bowl and refrigerate. Build your bowls with rice, crispy tofu, tomato cucumber salad, pickled onions, kalamata olives, and a big scoop of tzatziki. #vegandinners #easyveganrecipes #plantbasedmeals #vegandinnerideas #tofurecipes

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