Textured soya is a versatile substitute for beef, pork or chicken. It can be curried, stewed or fried to provide a low fat, vegetarian form of protein instead of meat. Soya chunks are just one form of textured soya protein. Whatever the dish, pre-cooking soya chunks is essential to achieve the correct texture and maximum flavour.
Boil vegetable stock. You will need three to four times as much stock as soya chunks. For example, add 750 ml (3 cups) of stock to 250 ml (1 cup) of soya.
Remove the boiled stock from the heat. Add the soya chunks and cover. Leave to soak for 30 minutes.
Drain the chunks. Squeeze them carefully to remove any excess liquid.
Heat 45 ml (3 tbsp) of butter or oil in a frying pan. Add the soaked chunks and fry for five minutes until golden brown. Remove from the pan and drain on kitchen towels.
Serve the soya chunks straight from the pan. Try them fried with green chillies, garlic or onions. Serve immediately.
Once cooked, you can use the soya chunks as a base for other dishes. . Soak the pre-cooked soya chunks in a sauce overnight before cooking to increase flavour and tenderness.
Store pre-cooked soya in the fridge for no more than three days.