@chirorosemilkk: #SuperBrandDay #TimeToGlow

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Tuesday 10 November 2026 10:00:00 GMT

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simple tapi lucuu 💞💗

simple tapi lucuu 💞💗

Rewatching Seaspiracy gave me new visceral rage for the fishing industry and every lie we have ever been told so… here's my cruelty free version!! Recipe concept inspired by @itsdoesnttastelikechicken Serves 2 For the 'salmon' 250g tofu, cut into 2 fillets 1 tbsp caper brine Juice of 1 lemon 1.5 tbsp vegan fish sauce 1 tsp miso paste 1 tsp garlic granules 1/2–1 tsp beetroot powder 1 tbsp olive oil 2 sheets nori 2–3 tbsp cornflour Olive oil, for frying For the potato salad 350g baby potatoes, sliced 100g frozen peas Zest and juice of 1/2 lemon 1 tbsp olive oil 1 tsp wholegrain mustard 2 tbsp capers, chopped 2 spring onions, chopped Handful mint and parsley, chopped Boil the tofu in salted water for 5 minutes for a firmer texture (optional), then pat dry. Lay a chopstick either side of each fillet and slice thin lines across the top, so you don't cut the whole way through. Whisk the caper brine, lemon juice, fish sauce, miso, garlic, beetroot powder, and oil in a dish, then crumble in 1 sheet of nori. Add the tofu and marinate overnight (30 mins minimum). Boil the potatoes in salted water for 10 minutes, adding the peas for the last 2, then drain. Toss with the lemon, oil, mustard, capers, spring onions, and herbs. Season well. Cut the second nori sheet to fit the base of each fillet, dip in the marinade, and stick it on for the crispy skin. Coat the tofu in cornflour and fry in a good layer of olive oil for 3–4 minutes each side until golden and crispy. Serve with the potato salad. Sources: 1. Salmon colour: FISHBIO,

Rewatching Seaspiracy gave me new visceral rage for the fishing industry and every lie we have ever been told so… here's my cruelty free version!! Recipe concept inspired by @itsdoesnttastelikechicken Serves 2 For the 'salmon' 250g tofu, cut into 2 fillets 1 tbsp caper brine Juice of 1 lemon 1.5 tbsp vegan fish sauce 1 tsp miso paste 1 tsp garlic granules 1/2–1 tsp beetroot powder 1 tbsp olive oil 2 sheets nori 2–3 tbsp cornflour Olive oil, for frying For the potato salad 350g baby potatoes, sliced 100g frozen peas Zest and juice of 1/2 lemon 1 tbsp olive oil 1 tsp wholegrain mustard 2 tbsp capers, chopped 2 spring onions, chopped Handful mint and parsley, chopped Boil the tofu in salted water for 5 minutes for a firmer texture (optional), then pat dry. Lay a chopstick either side of each fillet and slice thin lines across the top, so you don't cut the whole way through. Whisk the caper brine, lemon juice, fish sauce, miso, garlic, beetroot powder, and oil in a dish, then crumble in 1 sheet of nori. Add the tofu and marinate overnight (30 mins minimum). Boil the potatoes in salted water for 10 minutes, adding the peas for the last 2, then drain. Toss with the lemon, oil, mustard, capers, spring onions, and herbs. Season well. Cut the second nori sheet to fit the base of each fillet, dip in the marinade, and stick it on for the crispy skin. Coat the tofu in cornflour and fry in a good layer of olive oil for 3–4 minutes each side until golden and crispy. Serve with the potato salad. Sources: 1. Salmon colour: FISHBIO, "Red Fish, Blue Fish: The Science Behind Fish Flesh Colors". fishbio.com 2. UK's favourite fish: Seafish / Nielsen NIQ UK retail data, 52 weeks to 18 April 2026, published by Salmon Scotland 3. Four in ten: Scottish Government, Scottish Fish Farm Production Survey 2024. gov.scot 4. 17 million deaths: Scottish Government statistics, reported by The Ferret, "Explainer: Scottish fish farming". theferret.scot 5. Sea lice and cleaner fish: Animal Equality UK, "Death rate on Scottish salmon farms worst in 35 years" (2025). animalequality.org.uk

This scene 🫠🥀 . . . . #fyp #lostbilu #trendingvedio #creatorsearchinsights #storiesaboutlove

This scene 🫠🥀 . . . . #fyp #lostbilu #trendingvedio #creatorsearchinsights #storiesaboutlove

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