@inig0_3scand0n: @Myke Towers #islandboys #islanboyz #myketowers #mehacesfalta

Íñigo Escandón

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Saturday 19 July 2025 02:59:06 GMT

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holaaa, somos una cuenta acaba de empezar a vender cartitas de todos los artistas, ayer subimos de myke por si quieren echarle un ojo, cualquier ayuda se agradece un montón! 💗

2025-07-19 09:44:12

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The city paid 200,000 USD for settlement agreement, Pt. 6

The city paid 200,000 USD for settlement agreement, Pt. 6

TOFU SCHNITZEL🔥 // full recipe ↓ It’s Veganuary day 13 and I’m here to present you with my extra crispy, protein packed, flavorful and suppper delicious tofu schnitzel🥵 I recently shared my ✨marry me pasta✨ topped w the one and only- tofu schnitzel, but let me tell you, it’s also perfect with fries & ketchup, in sandwiches and even salads! INGREDIENTS: 500 g extra firm tofu, defrosted and thawed Marinade: Tamari sauce/ gf soy sauce (about ½ a cup) 2 tbsp nutritional yeast 1 tbsp dijon mustard Wet batter: ½ cup flour (brown rice flour / buckwheat / gf flour) 2 tbsp cornstarch 1 tsp salt 1 tsp garlic powder 1 heaping tsp baking powder ½ cup water (+ more if needed) 1 cup breadcrumbs (I used blended gluten free cornflakes) 2 tbsp sesame seeds INSTRUCTIONS: For the best “meaty” texture, freeze your tofu for 3-4 hours and thaw it overnight in the fridge, cut into 4 slices and press for about 30 minutes. For the marinade I used soy sauce, nutritional yeast and mustard, but you can use whatever marinade you prefer. Marinade the tofu for at least 30 minutes to soak up the flavors. Meanwhile, combine the wet batter ingredients until the mixture is smooth. Add more water if too thick. Prepare a second bowl with breadcrumbs and sesame seeds. Dip each tofu slice in the wet batter and coat with breadcrumbs. Pan fry until golden brown. I love serving it with French fries or with my favorite pasta (recipe in previous post). Enjoy! . . . . . . . . #tofu #schnitzel #crispy #veganrecipes #veganuary

TOFU SCHNITZEL🔥 // full recipe ↓ It’s Veganuary day 13 and I’m here to present you with my extra crispy, protein packed, flavorful and suppper delicious tofu schnitzel🥵 I recently shared my ✨marry me pasta✨ topped w the one and only- tofu schnitzel, but let me tell you, it’s also perfect with fries & ketchup, in sandwiches and even salads! INGREDIENTS: 500 g extra firm tofu, defrosted and thawed Marinade: Tamari sauce/ gf soy sauce (about ½ a cup) 2 tbsp nutritional yeast 1 tbsp dijon mustard Wet batter: ½ cup flour (brown rice flour / buckwheat / gf flour) 2 tbsp cornstarch 1 tsp salt 1 tsp garlic powder 1 heaping tsp baking powder ½ cup water (+ more if needed) 1 cup breadcrumbs (I used blended gluten free cornflakes) 2 tbsp sesame seeds INSTRUCTIONS: For the best “meaty” texture, freeze your tofu for 3-4 hours and thaw it overnight in the fridge, cut into 4 slices and press for about 30 minutes. For the marinade I used soy sauce, nutritional yeast and mustard, but you can use whatever marinade you prefer. Marinade the tofu for at least 30 minutes to soak up the flavors. Meanwhile, combine the wet batter ingredients until the mixture is smooth. Add more water if too thick. Prepare a second bowl with breadcrumbs and sesame seeds. Dip each tofu slice in the wet batter and coat with breadcrumbs. Pan fry until golden brown. I love serving it with French fries or with my favorite pasta (recipe in previous post). Enjoy! . . . . . . . . #tofu #schnitzel #crispy #veganrecipes #veganuary

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