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@_byminny: “Hoa đã có chủ” #twice #minayeon #myouimina #imnayeon #xuhuong

byminny
byminny
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Monday 01 June 2026 16:09:32 GMT
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appleuser365726951
appleuser365726951 :
Mina cute quá đi 💚💚💚
2026-06-02 03:07:31
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A rich tofu ragu is my weeknight winner whatever the weather 🏆 we’re backkkk with episode 3 of pure plants 🌱🌱 & if you haven’t tried grating your tofu yet, it creates a brisket-y shredded meat vibe that is just perfection in a rich tomato base, give her a go & tell me what u think! Ingredients (serves 4) 2 tbsp olive oil 1 carrot, finely chopped 2 celery sticks, finely chopped 1 red onions, finely chopped 4 garlic, minced 2 tbsp balsamic vinegar 2 tins plum tomatoes 1 vegetable stock cube 1 tsp sugar 2 bay leaves 1 tbsp mixed herbs 1 tbsp smoked paprika 2 tbsp tomato purée 1 tbsp soy sauce 50ml oat milk For the shredded tofu meat 1 block (220g) extra firm tofu 1 tbsp soy sauce 2 tbsp olive oil To serve 350g pasta Fresh parsley, chopped Handful of walnuts 1. Preheat the oven or airfryer to 190c. 2. Add your olive oil into a large frying pan on medium heat and when hot, add your vegetables and garlic. Fry for 5 minutes until everything has some colour. 3. Add the tomato purée and and fry off for another minute. Season everything well. 4. Add the herbs & spices, stir through and then deglaze the pan with balsamic vinegar. 5. Add the tinned tomatoes, crushing the whole ones with your hands or a spoon. Fill one empty tin with water and add that in along with the stock cube and remaining ingredients aside from the milk. Season well, reduce to low heat & leave to simmer. 6. To prep your tofu, grate on the thick setting of a grater and place on a baking sheet with the soy sauce and olive oil. Mix well. 7. Bake or airfry for 15-20 mins (longer if you’re using an oven, shorter if you’re airfrying), turning regularly as this will catch quickly. 8. Cook your pasta to al dente, according to package instructions. 9. The tofu if done when its a medium brown and slightly crispy, when this happens remove from the oven and add into your ragu along with the milk. Taste for seasoning and you’re ready to serve. 10. Combine the pasta with the ragu and plate up with fresh parsley, and microplane over some walnuts to mimic parmesan.
A rich tofu ragu is my weeknight winner whatever the weather 🏆 we’re backkkk with episode 3 of pure plants 🌱🌱 & if you haven’t tried grating your tofu yet, it creates a brisket-y shredded meat vibe that is just perfection in a rich tomato base, give her a go & tell me what u think! Ingredients (serves 4) 2 tbsp olive oil 1 carrot, finely chopped 2 celery sticks, finely chopped 1 red onions, finely chopped 4 garlic, minced 2 tbsp balsamic vinegar 2 tins plum tomatoes 1 vegetable stock cube 1 tsp sugar 2 bay leaves 1 tbsp mixed herbs 1 tbsp smoked paprika 2 tbsp tomato purée 1 tbsp soy sauce 50ml oat milk For the shredded tofu meat 1 block (220g) extra firm tofu 1 tbsp soy sauce 2 tbsp olive oil To serve 350g pasta Fresh parsley, chopped Handful of walnuts 1. Preheat the oven or airfryer to 190c. 2. Add your olive oil into a large frying pan on medium heat and when hot, add your vegetables and garlic. Fry for 5 minutes until everything has some colour. 3. Add the tomato purée and and fry off for another minute. Season everything well. 4. Add the herbs & spices, stir through and then deglaze the pan with balsamic vinegar. 5. Add the tinned tomatoes, crushing the whole ones with your hands or a spoon. Fill one empty tin with water and add that in along with the stock cube and remaining ingredients aside from the milk. Season well, reduce to low heat & leave to simmer. 6. To prep your tofu, grate on the thick setting of a grater and place on a baking sheet with the soy sauce and olive oil. Mix well. 7. Bake or airfry for 15-20 mins (longer if you’re using an oven, shorter if you’re airfrying), turning regularly as this will catch quickly. 8. Cook your pasta to al dente, according to package instructions. 9. The tofu if done when its a medium brown and slightly crispy, when this happens remove from the oven and add into your ragu along with the milk. Taste for seasoning and you’re ready to serve. 10. Combine the pasta with the ragu and plate up with fresh parsley, and microplane over some walnuts to mimic parmesan.


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