How to Prepare Soya Chunks

If you are a vegetarian looking for a healthy meat replacement ingredient, make soya chunks a part of your menu. Soya chunks are textured soy protein (TSP) that resemble meat. Soya chunks appear dry and dehydrated but once cooked, they resemble chewy meat chunks that are hard to tell apart from real beef or chicken. Soya chunks are made from defatted soy flour through an extrusion process that gives them a fibrous and chewy texture. Use soya chunks within three days of preparation, store them dry at room temperature for more than a year.

Boil water and add 2 tsp salt. Add soya chunks and allow it to cook for 30 minutes. This rehydrates the soya chunks, making them soft and chewy. Drain the soya chunks and reserve 1 1/2 cups of water for the sauce. Squeeze out excess water from the chunks and set them aside.

Heat oil in a sauté pan and add red chilli flakes. Add onions, bell peppers, green chiles, ginger and garlic. Fry till onions are soft and translucent.

Add soya chunks to the onion mixture and season with salt. Toss to combine.

Combine the reserved water with soy sauce, tomato purée and tomato ketchup. Add this mixture to the soya chunks and cook for 10 minutes until the sauce thickens.


Serve soya chunks with steamed rice.

Things You'll Need

  • 2 tsp salt
  • 1 cup uncooked soya chunks
  • Sauté pan
  • 2 tbsp oil
  • 1 onion, roughly chopped
  • 2 green chillies, chopped
  • 1/4 cup diced green pepper
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1/2 tbsp red chilli flakes
  • 1/2 cup tomato purée
  • 2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • Salt to taste
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About the Author

With more than seven years of combined experience as a newspaper editor and technical writer in the Silicon Valley, Farozan Jivraj brings a unique versatility to her writing. She has been published in the "Deccan Chronicle" and on various websites and volunteers on the Admin Council of the Society for Technical Communication (Silicon Valley chapter).