@abdullah_sae: اذا عجبتك التغطية لاتنسى الاضافة واللايك والشير 🙏🏽🤍 مقابلات الجمهور بعد المباراة مع ابو الهش 🤍💚⚽️ #الرياضة_على_التيك_توك #اكسبلورexplore #الاهلي #fyp #دوري_روشن_السعودي

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Friday 04 September 2026 21:35:21 GMT
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🌱 ONE PAN PROTEIN - MISO MUSHROOM & SILKEN TOFU ORZOTTO 🍄 Creamy, protein-packed and properly low-fuss - this is the kind of weeknight dinner that makes life easier. Leek, mushrooms, chickpeas, silken tofu and orzo all cooked in one pan, giving you 24g protein per serving, loads of fibre, and that slow-burning, feel-good energy. Save this for your next effortless dinner, and follow along for more One Pan Protein meals 🍽️ Serves 4 | 24g protein per portion Ingredients Drizzle of oil or plant-based butter
500g oyster mushrooms
1 leek
2 cloves garlic
1 tbsp white miso paste
200g orzo
150g silken tofu, blitzed until smooth
1 x 570g jar chickpeas (rinsed + drained)
550ml vegetable stock
1 tbsp soy sauce
40g nutritional yeast
Juice of ½ lemon
Chives, to garnish Before you start: Large frying pan or wide saucepan | Blender | Ladle | Wooden spoon How to Make It 1️⃣ Prep – Finely slice the leek. Tear the mushrooms. Finely chop the garlic. Rinse + drain the chickpeas. Finely slice the chives. Blitz the silken tofu until smooth.
2️⃣ Cook the base – Heat a drizzle of oil (or plant-based butter) in a wide pan over medium heat. Fry mushrooms until golden, then remove. Add another drizzle of oil and cook the leeks for 5–6 mins until soft and slightly caramelised. Add garlic + miso and fry for 1 min. Add orzo and toast for 2 mins.
3️⃣ Build the orzotto – Add the blitzed tofu, chickpeas, stock, soy sauce and nooch. Stir well and simmer for 10 mins, stirring regularly so it doesn’t stick (add a splash of water if needed). Stir in half the mushrooms.
4️⃣ Finish & serve – Stir in lemon juice, taste and adjust seasoning. Spoon into bowls and top with the remaining mushrooms, chives, and a drizzle of extra virgin olive oil.
🌱 ONE PAN PROTEIN - MISO MUSHROOM & SILKEN TOFU ORZOTTO 🍄 Creamy, protein-packed and properly low-fuss - this is the kind of weeknight dinner that makes life easier. Leek, mushrooms, chickpeas, silken tofu and orzo all cooked in one pan, giving you 24g protein per serving, loads of fibre, and that slow-burning, feel-good energy. Save this for your next effortless dinner, and follow along for more One Pan Protein meals 🍽️ Serves 4 | 24g protein per portion Ingredients Drizzle of oil or plant-based butter
500g oyster mushrooms
1 leek
2 cloves garlic
1 tbsp white miso paste
200g orzo
150g silken tofu, blitzed until smooth
1 x 570g jar chickpeas (rinsed + drained)
550ml vegetable stock
1 tbsp soy sauce
40g nutritional yeast
Juice of ½ lemon
Chives, to garnish Before you start: Large frying pan or wide saucepan | Blender | Ladle | Wooden spoon How to Make It 1️⃣ Prep – Finely slice the leek. Tear the mushrooms. Finely chop the garlic. Rinse + drain the chickpeas. Finely slice the chives. Blitz the silken tofu until smooth.
2️⃣ Cook the base – Heat a drizzle of oil (or plant-based butter) in a wide pan over medium heat. Fry mushrooms until golden, then remove. Add another drizzle of oil and cook the leeks for 5–6 mins until soft and slightly caramelised. Add garlic + miso and fry for 1 min. Add orzo and toast for 2 mins.
3️⃣ Build the orzotto – Add the blitzed tofu, chickpeas, stock, soy sauce and nooch. Stir well and simmer for 10 mins, stirring regularly so it doesn’t stick (add a splash of water if needed). Stir in half the mushrooms.
4️⃣ Finish & serve – Stir in lemon juice, taste and adjust seasoning. Spoon into bowls and top with the remaining mushrooms, chives, and a drizzle of extra virgin olive oil.

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