Soya chunks, also known as meal maker or textured vegetable protein (TVP), are one of the most affordable and nutritious vegetarian protein sources.
They are rich in plant-based protein, fiber, and essential minerals.
Their spongy texture absorbs flavors beautifully, allowing them to blend effortlessly into curries, stir-fries, biryanis, and even snacks.
This soya chunks recipe is a classic Indian-style preparation that is comforting, wholesome, and incredibly versatile.
Soya Chunks Recipe
This soya chunks recipe features tender, perfectly cooked soya chunks simmered in a spiced onion-tomato masala. The dish is mildly spicy, aromatic, and rich, making it ideal to serve with steamed rice, roti, paratha, or even jeera rice.
The recipe starts with rehydrating the soya chunks until they become soft and bouncy.
What makes this recipe especially delicious is how the soya chunks absorb the masala, becoming juicy and flavorful in every bite.
This is a perfect vegetarian main dish for lunch or dinner, and it’s easy enough for beginners to master while still satisfying experienced cooks.
Ingredients
To Prep Soya Chunks
- 2 cups soya chunks
- 4 cups hot water
- ½ tsp salt
For the Masala
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 green chili, slit
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp cumin powder
- Salt to taste
- ¼ cup water (adjust as needed)
- Fresh coriander leaves, chopped (for garnish)
Instructions
1. Preparing the Soya Chunks
Start by boiling 4 cups of water in a deep pot. Add ½ teaspoon of salt, then pour in the soya chunks. Let them boil for 5–7 minutes until they become soft and expand in size.
Turn off the heat and let them sit for an additional 2 minutes to fully absorb the hot water.
Drain the chunks using a colander and rinse them thoroughly under cold running water to remove any raw aroma.
Using your palms, squeeze out the excess water from each chunk and set them aside. This step ensures the chunks can later absorb the masala flavors more effectively.
2. Making the Flavorful Masala Base
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and allow them to crackle, releasing their earthy aroma. Now add the chopped onions and green chili.
Sauté until the onions turn golden brown—this caramelization adds depth to the curry.
Add the ginger-garlic paste and sauté until the raw smell disappears.
Next, stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture. This indicates that the base masala is well-cooked.
3. Adding Spices and Building Flavor
Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Stir well to coat the onion-tomato mixture evenly with the spices.
Cook this masala on low heat for 2–3 minutes to allow the spices to release their full flavor.
If the masala becomes too thick or starts sticking to the pan, add 2–3 tablespoons of water.
4. Cooking the Soya Chunks in the Masala
Add the squeezed soya chunks to the masala and mix gently, ensuring each piece is coated evenly.
Pour in about ¼ cup of water to help the masala cling to the chunks and allow everything to simmer together.
Cover the pan and cook on low heat for 5–7 minutes.
This step infuses the soya chunks with the rich masala flavors. Once done, sprinkle garam masala on top and give it a final mix.
5. Final Touch and Serving
Turn off the heat and garnish with freshly chopped coriander leaves. The dish should look glossy, aromatic, and richly coated with masala.
Soya chunks taste best when served hot with rice, roti, naan, chapati, or paratha.
Different Variations
1. Soya Chunks Gravy
For a gravy version, add 1 cup of water or thin coconut milk after mixing the chunks with the masala. Simmer until the gravy thickens. This variation pairs wonderfully with steamed rice.
2. Soya Chunks Fry (Dry Version)
Cook the masala until completely dry and allow the chunks to develop a slight roasted texture. This version works great as a side dish with dal-chawal or can even be served as a protein-rich snack.
3. Soya Chunks Biryani
Use the cooked soya chunks in biryani by layering them with partially cooked basmati rice, fried onions, and biryani spices. This is a great high-protein alternative to chicken biryani.
4. Soya Chunks with Vegetables
Add peas, carrots, capsicum, or potatoes to make a wholesome veggie-soya curry. It’s nutritious, colorful, and perfect for kids and adults alike.
5. Spicy Soya Chunks Masala
Increase the chili powder and add 1 teaspoon of black pepper for a fiery version — perfect for spice lovers.
Conclusion
Soya chunks are delicious, nutritious, and extremely versatile. This classic Indian soya chunks recipe is simple to prepare and can easily be adapted into various versions depending on your taste and meal preference.
Whether you’re looking for a light curry, a dry stir-fry, or a rich gravy dish, soya chunks always deliver fantastic flavor and great texture.