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@_fq2: #كامري2026 #fyp

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Friday 11 September 2026 18:22:07 GMT
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Totalitasnya gak maen maen emang artis satu ini Di balik adegan ruqyah yang terlihat menegangkan, ternyata ada proses panjang yang jarang diketahui penonton. 🎬 Film Munafik Melawan Iblis 🗓️ 3 September Di Bioskop @unlimited_production #FilmMunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #cpfMMI
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MEAL PREP BREKKIE BAGELS 🥯 29g protein! these are sooo convenient to have in the fridge if you struggle to get protein in your breakfasts or you like an easy grab n go lunch 🏃🏼‍♀️ Ingredients 400g tofu 3 tbsp hummus 2 tbsp nutritional yeast 1 tsp dijon mustard 1 tsp garlic powder 1 tsp smoked paprika Pinch turmeric powder 6 sun dried tomatoes (chopped) 100g frozen spinach (thawed & water squeezed out) Salt and pepper 4 protein bagel thins 4 slices vegan cheese 8 rashers cooked vegan bacon Sriracha (optional) Avocado (optional) Lime wedge 1. Preheat the oven to 180c. 3. To make the tofu filling, either mash or food process the block of tofu until smooth. 4. Mix in the remaining ingredients into the tofu into it forms a paste like consistency. 5. Line a square 20x20cm baking tray with grease proof paper. 6. Press the tofu mixture into the tray with wet hands or another sheet of parchment, until it’s flat and even. 7. Bake for 18-20 minutes until firm. Once cooked leave to cool slightly then cut into quarters. 8. To assemble, lay a slice of cheese onto the bottom of the bagel, then the tofu patty, sriracha and your cooked bacon. Wrap in foil and leave in the fridge until ready to eat, these will keep for 4 days. 9. When you want to reheat, preheat your oven or airfryer to 200c and put the foil wrapped bagel in. Heat for 6-8 minutes. 10. Once reheated add any other fresh toppings, my favourite is sliced avo and a squeeze of lime. #mealprep #veganmealprep #highproteinmealprep #veganegg #fyp #highproteinvegan
MEAL PREP BREKKIE BAGELS 🥯 29g protein! these are sooo convenient to have in the fridge if you struggle to get protein in your breakfasts or you like an easy grab n go lunch 🏃🏼‍♀️ Ingredients 400g tofu 3 tbsp hummus 2 tbsp nutritional yeast 1 tsp dijon mustard 1 tsp garlic powder 1 tsp smoked paprika Pinch turmeric powder 6 sun dried tomatoes (chopped) 100g frozen spinach (thawed & water squeezed out) Salt and pepper 4 protein bagel thins 4 slices vegan cheese 8 rashers cooked vegan bacon Sriracha (optional) Avocado (optional) Lime wedge 1. Preheat the oven to 180c. 3. To make the tofu filling, either mash or food process the block of tofu until smooth. 4. Mix in the remaining ingredients into the tofu into it forms a paste like consistency. 5. Line a square 20x20cm baking tray with grease proof paper. 6. Press the tofu mixture into the tray with wet hands or another sheet of parchment, until it’s flat and even. 7. Bake for 18-20 minutes until firm. Once cooked leave to cool slightly then cut into quarters. 8. To assemble, lay a slice of cheese onto the bottom of the bagel, then the tofu patty, sriracha and your cooked bacon. Wrap in foil and leave in the fridge until ready to eat, these will keep for 4 days. 9. When you want to reheat, preheat your oven or airfryer to 200c and put the foil wrapped bagel in. Heat for 6-8 minutes. 10. Once reheated add any other fresh toppings, my favourite is sliced avo and a squeeze of lime. #mealprep #veganmealprep #highproteinmealprep #veganegg #fyp #highproteinvegan


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