Defatted soy flour makes soya chunks, sometimes called soy meat or textured vegetable protein. These pieces can improve the flavour and texture of meals by rehydrating them in hot water or broth after they have dried. Because they contain roughly 50 g of protein per 100 g of serving, soy chunks are well-known for having a high protein content. Additionally, they are low in sugar and high in fibre, which promotes gut health and aids with digestion. Soya pieces are pretty flexible in cooking. They can be replaced with meat in burgers and meatballs and used in spicy stir-fries, strong stews, and curries. They are a popular option for people switching to a plant-based diet because of their chewy texture, which resembles the feeling of meat. Soya chunks are not only a healthy, high-protein choice, but they are also a versatile ingredient that can be used in various culinary dishes. They are a helpful addition to any kitchen because of their capacity to absorb tastes and replicate the texture of meat, especially for those looking for more sustainable and healthy food options.

• 50 gms soya chunks
• 1 tbsp edible oil
• 1/2 tbsp cumin seeds
• 1/2 onion
• 1/2 tsp ginger garlic paste
• 1 tomato
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala

• Soak soya chunks in water for a while till they are soft (generally, it should take around about five to six hours the following day if you want to make this preparation by noon).
• Once the cubes become tender, discard the water & drain well and then squeeze in between to extract any excess moisture; keep aside.
• Add one tbsp oil to a pan, let it heat.
• Add half a tsp of cumin seeds and let them pop.
• Now use a mincing spoon to add the leftover half of the onion and bake it until brown.
• Now, add 1/2 tsp of ginger garlic paste and mix it with the onions to fry for another minute so that the onions turn into light golden brown.
• Next, add 1 diced tomato into the pan; stir it until tender and soft.
• This will lend a flavourful foundation for your food.
• This way, you know the soya chunks are flavoured through and seasoned well, making them perfect to use in any recipe.
• Then, add 1/2 tsp of red chilli powder, coriander powder, garam masala, turmeric.
• Blend well, stirring occasionally to ensure the spices are mixed evenly. Allow the flavours to develop, and keep them together for a minute or two.
• Add the drained and soaked soy pieces. Stir to ensure that all pieces are evenly coated with the spice mix. The spices will be well-absorbed, and your soya chunks will begin to get aromatic.
• Increase heat and cook for 3-4 more minutes until the soya chunks are cooked well enough to absorb all spices.
• This way, the spongy nature of the soya chunks will allow them to absorb the variety of flavours and give you a delicious and juicy taste.
• Add one cup of water and salt to taste. Cover the gravy with a lid while you continue boiling it on low heat for about 15-20 minutes.
• This process ensures that your gravy gets thick and rich and the flavours infuse well together.
• Once cooked, remove the lid and mix well one final time to ensure that the seasoning is right.
• Garnish the dish with freshly chopped coriander leaves for extra flavour and freshness. Serve hot to make the whole dining experience a delightful experience
• If you liked this recipe of Soya chunks, don't forget to share it with your friends and family.
• If you liked this recipe of Soya chunks, don't forget to share it with your friends and family.