Soya Chunks Stir-Fry

Soya Chunks Stir-Fry

After cramming my brain for the semester exams and my mouth with food (I eat a lot under stress :O) I’m back to my good ol’ blog!!! Gosh I missed being here!!! So much that I day dreamed about it with my software books open in front of me, googled various recipes during my study breaks so I could try them out after the exams, dreamed of cupcakes and Thai food at night. . . Well that’s how much I missed Baking/Cooking or at least writing about it here! And now that I’m back, I thought I’d start by posting something healthy. There’s a very wrong notion that healthy food doesn’t taste good and to be honest I’ve been there too. . . I ran for the hills whenever someone suggested salad for lunch and crinkled my nose in distaste whenever I read about substituting food with something else altogether! :/

And one fine day in the college cafeteria when me and the girls were having lunch and chatting, I absent-mindedly took a bite out of my friend’s lunch box when she offered. And my eyes flew open in surprise! It was delicious! And I was even more surprised when she told me that it was made out of soy chunks*! It was a life-altering experience!!! Well not so much, but yeah I can say that my aversion to (healthy) substitutes is now cured! :) Here’s the recipe!

*{Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat.
TVP be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively; they have a mild beany flavor. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat. } -Wikipedia

Ingredients: (Adjust the ingredients according to your taste)

2 cups Soya Chunks
2 small Onions (chopped)
1 Tomato (chopped)
2-3 tsp Ginger-garlic paste
1 tsp Red chilli powder
2 1/2 tsp Garam masala
salt to taste
Coriander leaves (chopped) to garnish


Wash soya chunks thrice in hot water, drain and squeeze the water out.
Toss the chunks into boiling water and cook for 5 mins, drain and gently squeeze almost all the water out again.
Chop the chunks into bite size pieces (I used small chunks so I didn’t).
In a large colander heat 2 tbsp oil and fry the onions till translucent.
Add tomatoes and stir for a couple of minutes.
Add ginger-garlic paste, red chilli powder, garam masala and salt. Stir.
Toss the chunks in and stir. Add a little water if needed and mix till it all comes together.
Garnish with chopped coriander. Enjoy! :)


2 Comments (+add yours?)

  1. Trackback: Crispy Egg Soya Patties | Jhatpat Food
  2. Trackback: Aloo Soya chunks Curry | cookingwithsapana

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