This bold Indian soya chunks dry masala features meaty soya chunks cooked in a rich Indian sauce. Incredibly hearty and filling, this dish will feed both vegans and meat-eaters. Ready in 30 minutes and is incredibly easy to make!
Calling out all spice lovers, you definitely have to give this soya chunks masala a try! It is delicious and bold in flavors, and is incredibly comforting to have. I especially love whipping up some yellow lentil dal along with this dish for curry night!
💚Why you will love this recipe
- Rich, spicy and perfectly spiced - Various spices are used to give this dish tons of flavor, and the nicely seasoned chunks makes the perfect meat substitute.
- Great source of plant based protein - A serving provides around 15g of protein!
- Easy and quick to make - Everything can be made in one pan, and this soya chunks masala is ready in 30 minutes.
- Great for filling lunchboxes - Unlike soupy curries, this dry version packs and transports really easily, and can be eaten warm or cold! Great as an on-the-go lunch for school or work.
🤔What are soya chunks
Soya chunks are also sometimes known as meal maker or nutri nuggets. Like TVP (textured vegetable protein), they are made from defatted soy flour, a byproduct after extracting soybean oil.
Hence, they are a great source of plant based protein, where a 50g serving provides more than 25g of protein and only about 170 calories. Their texture closely resembles that of meat, making them the perfect substitute for animal protein.
This ingredient is really popular in Indian cooking, and is usually added to rice dishes like biryani and various kinds of curries.
🌶What you will need
📃Notes/substitutions
- Soya chunks - Choose small to medium sized chunks. I am personally using soya chunks from the brand Nutrela.
- Tomato puree - Also known as tomato sauce, it is basically the pureed form of tomatoes and comes in 8oz or 15oz cans. You can substitute it with ¼ cup of tomato paste + ¼ cup of water.
🔪How to make
Soak soya chunks in hot water for around 10 minutes to rehydrate them. Make sure that sufficient hot water is used to fully cover them as they will expand upon soaking.
Once your they have softened, drain and rinse with cold water. Using your hands, gentle squeeze out excess moisture.
Place rehydrated chunks into a bowl and add in chili powder, garam masala and salt. Toss until everything is well incorporated. Set aside.
Heat up a tablespoon or so of neutral oil in a non-stick pan or cast-iron skillet. Once pan is heated, add in onion and saute for 3-4 minutes until translucent. Next, add in garlic and saute for another minute.
Now, add in tomato puree, water, garam masala, chili powder and coriander powder. Bring mixture to a boil, then lower heat to a gentle simmer. Let it simmer, covered for about 10 minutes.
Lastly, toss in rehydrated chunks into the pan and stir to combine. Let it cook for several minutes, or until mixture appears dry. Your soya chunks masala is ready to be served!
✔Helpful tips
- Use medium to small sized chunks. If you are using larger ones, simply cut them into smaller pieces after rehydrating them.
- If you are short on time, you can choose to boil your soya chunks instead. You will only need to boil them for 3-4 minutes, until they are soft and tender. Then, rinse them under cold water and squeeze out excess water.
- This dish is decently spicy, so feel free to reduce the amount of chili powder used if you are sensitive to heat. I recommend starting with half the amount of you are unsure.
- Be flexible with the amount of water used. If your masala appears to be too dry, feel free to add in some water to thin.
🍚How to serve
Garnish - For extra texture and flavor, top with some chopped fresh herbs like green onion and cilantro. You could also top soya masala with a spoonful of plant based yogurt for some extra creaminess.
Rice - This soya chunks masala is best paired with rice. You can simply do some basic steamed brown or white rice, or cook up some pulao like this basmati chana pulao for something heartier.
Bread - Pair it with some roti, naan or chapati. You can even serve it with some flatbread, or your favorite sliced bread.
Vegetables - To pack in more veggies, you can serve some steamed or baked vegetables alongside this soya chunks masala.
Side dishes - Some sides that works beautifully with this recipe includes samosas, aloo gobi, or some creamy green chutney.
❄Storing leftovers
Refrigerating - This soya chunks dry masala can be refrigerated for 4-5 days in a sealed container.
Freeze - This dish is freezable too and can be frozen for up to 3 months. Do portion them out into individual containers before freezing so you will only be taking out what you need.
Reheating - To reheat from frozen, let them thaw completely overnight in the fridge, or on countertop for a few hours. You can then proceed on heating them on stove in a pan, adding some water if mixture is too dry.
For a quicker version, simply thaw them using your microwave oven "defrost" function, then heat at 30 seconds spurts until they are thoroughly heated.
❔Commonly asked questions
As soya chunks are made from only soybeans, they are naturally free from gluten. However, if you have a gluten intolerant, it is highly recommended to go with a certified gluten-free one as cross contamination may occur during processing.
The brand Wholesome is carrying soya chunks that are certified gluten-free.
Yes, you have to soak and rehydrate soya chunks before cooking. Or not, they will remain hard and inedible. You can do so by soaking them in some hot water for around 10 minutes, or until they have softened.
🍽More high protein vegan dinners
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📖 Recipe
Flavorful Soya Chunks Dry Masala
Ingredients
For soya chunks
- 2 cups soya chunks
- ½ teaspoon chili powder
- ½ teaspoon garam masala
- ½ teaspoon garlic powder
- ½ teaspoon salt
For masala
- 1 medium red onion diced
- 3 cloves garlic minced
- ¾ cup water
- ½ cup tomato puree*
- 1 teaspoon coriander powder
- ¾ teaspoon garam masala
- ½ teaspoon chili powder
Instructions
- Soak soya chunks in hot water for around 10 minutes to rehydrate them. Make sure that sufficient hot water is used to fully cover them as they will expand upon soaking.2 cups soya chunks
- Once your chunks have softened, drain and rinse with cold water. Using your hands, gentle squeeze out excess moisture.
- Place rehydrated chunks into a bowl and add in chili powder, garam masala and salt. Toss until everything is well incorporated. Set aside.½ teaspoon chili powder, ½ teaspoon garam masala, ½ teaspoon garlic powder, ½ teaspoon salt
- Heat up a tablespoon or so of neutral oil in a non-stick pan or cast-iron skillet. Once pan is heated, add in onion and saute for 3-4 minutes until translucent. Next, add in garlic and saute for another minute.1 medium red onion, 3 cloves garlic
- Now, add in rest of the ingredients needed for masala. Bring mixture to a boil, then lower heat to a gentle simmer. Let it simmer, covered for about 10 minutes.¾ cup water, ½ cup tomato puree*, 1 teaspoon coriander powder, ¾ teaspoon garam masala, ½ teaspoon chili powder
- Lastly, toss in your soya chunks into the pan and stir to combine. Let it cook for several minutes, or until mixture appears dry. Your masala is ready to be served!
Notes
- Use medium to small sized chunks. If you are using larger ones, simply cut them into smaller pieces after rehydrating them.
- If you are short on time, you can choose to boil your soya chunks instead. You will only need to boil them for 3-4 minutes, until they are soft and tender. Then, rinse them under cold water and squeeze out excess water.
- This dish is decently spicy, so feel free to reduce the amount of chili powder used if you are sensitive to heat. I recommend starting with half the amount of you are unsure.
- Be flexible with the amount of water used. If your soya chunks masala appears to be too dry, feel free to add in some water to thin.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
David Wilkins
I make this every two weeks or so. I enjoy the texture of the soya chunks better than tofu and I've gotten adept at adjusting the spice.
I typically temper some mustard, cumin and urad dal in the oil before adding the onions. I'm gonna add curry leaves to the temper next time I make it.
Thanks for a great dish that's easy to adjust.
Meesha
Glad to hear that! Your version sounds delicious, have to give that a try!
jordi
I rarely use foods that require rehydrating because I find them to be like chewing styrofoam. These were no different. Perhaps there are better brands than what I purchased but they were spongy.
Meesha
If you do not like the chewy texture of soy chunks, I recommend giving yuba (beancurd skin) a try! They are much less chewy than soy chunks and other similar products.
Sonia
I have a little tip to share: rather than rehydrate using water, these turn out amazing when boiled in vegetable broth with the spices in the recipe, plus onion powder and fennel seeds. Rather than drain the cubes and squeeze them, I continue to boil until the water is gone, so the seasoning remains on the cubes, then I splash in a little oil to lightly fry them and continue to stir. This seems to lock in the flavors and even my meat eating boyfriend loves them!
Meesha
Thanks for sharing, I have to try it someday!💚
Debbie
This is a delicious and easy dish to prepare. I have 3 boxes of soy chunks and I was wondering how to use them. Everyone loved the dish and will make it again. Thanks
Meesha
Happy to hear that!😁