This Indian-inspired soya chunks masala is bright, bold in flavor, and incredibly delicious. A great 30-minute meatless meal that is great served with flatbreads or rice.
Calling out all spice lovers, you definitely have to give this soya chunks masala a try! It is a comforting Indian dish that is satisfying, rich, and incredibly flavorful. I especially love serving it with my rice cooker biryani or plain parathas for a simple yet filling dinner.
💚Why you will love this recipe
- A flavorful curry that is versatile and pairs well with a variety of Indian mains
- Nutritious and packed with protein
- A quick 30-minute recipe that is fuss-free and relatively simple to prepare
- This dry curry is easily transportable, making it great for filling lunchboxes!
🤔What are soya chunks
Soya chunks, sometimes known as Nutri nuggets or meal makers, 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. They have a chewy, meat-like texture and are frequently used in stir-fries, curries, and stews.
This ingredient is particularly popular in Indian cooking and is usually added to rice dishes like pulao and various kinds of curries to make vegetarian versions of traditional meat-based Indian dishes.
🌶What you will need
📃Ingredients notes and substitutions
- Soya chunks - Made from soy flour, it is one of the most popular meat substitutes. You can find it in groceries, Asian markets, or health food stores. I am using the Nutrela brand soya chunks.
- Canned tomato puree - It is made by cooking and straining tomatoes. Don't confuse it with tomato paste (tomato paste is more concentrated in flavor and has a thicker consistency). It can be substituted with passata or crushed tomatoes.
🔪How to make
Soak soya chunks in hot water for around 10 minutes to rehydrate them. Once they have softened, drain and rinse with cold water. Then, gently squeeze out excess water using your hands.
Place rehydrated chunks into a bowl and add 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
- Boiling soya chunks - Another way to rehydrate soya chunks is to boil them. Add them to a pot of boiling water, and boil for 3-4 minutes or until soft.
- Do not oversoak soya chunks - They should be tender but still hold their shape. If your soya chunks are splitting, you have likely overcooked them.
- Adjust the level of heat - This dish is moderately spicy. If you have a low spice tolerance, I suggest adding ½ the amount of chili powder in the beginning. You can always add more later if needed.
- Make it saucier - Add ½ to 1 cup of vegetable broth to the masala. You might need to increase the amount of spices added, or the flavors might be too diluted. For a creamier curry, use half coconut milk and half broth instead.
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🍚How to serve
Garnishing - 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 extra creaminess.
Rice - Basic steamed white or brown rice works. but I love pairing mine with some chickpea pulao or Indian fried rice.
Bread - Pair it with some naan or chapati. You can even serve it with regular flatbread or your favorite sliced bread.
Side dishes - Some sides that work beautifully with this recipe include cabbage curry, Indian vegetable stir-fry, and aloo gobi.
❄Storing leftovers
Refrigerating - This soya chunks dry masala can be refrigerated in a sealed container for 4-5 days.
Freezer - 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 take out what you need.
Reheating - Allow frozen masala to defrost overnight in the fridge. Then, proceed with heating them on the stove or in a microwave, adding a splash of water if the mixture looks dry.
❔Commonly asked questions
As soya chunks are made from only soybeans, they are naturally free from gluten. However, if you are gluten intolerant, it is highly recommended to go with a certified gluten-free one, as cross-contamination may occur during processing.
The brand Plant Basics is carrying soya chunks that are certified gluten-free.
Soya chunks can be found in some groceries, usually in the health foods or international food aisle. Alternatively, you can find them in most specialty shops, for instance, health food stores or Asian groceries.
Soya chunks can also be purchased online through platforms like Amazon.
Rinse soya chunks to eliminate dirt and debris is generally a good idea. After cooking, rinse them with cold water until the water turns clear. Gently squeeze the chunks to remove excess moisture before using them in your recipes.
Once cooked, soya chunks will be soft and tender throughout but still hold their shape. Your chunks are likely overcooked if they start to split and have a mushy texture.
🍽More high protein vegan dinners
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📖 Recipe
Soya Chunks 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 canned 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 of neutral oil in a non-stick pan or cast-iron skillet. Once the pan is heated, add in onion and saute for 3-4 minutes until translucent.1 medium red onion, 3 cloves garlic
- Next, add in garlic and saute for another minute.
- 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 canned 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
- Boiling soya chunks - Another way to rehydrate soya chunks is to boil them. Add them to a pot of boiling water, and boil for 3-4 minutes or until soft.
- Do not oversoak soya chunks - They should be tender but still hold their shape. If your soya chunks are splitting, you have likely overcooked them.
- Adjust the level of heat - This dish is moderately spicy. If you have a low spice tolerance, I suggest adding ½ the amount of chili powder in the beginning. You can always add more later if needed.
- Make it saucier - Add ½ to 1 cup of vegetable broth to the masala. You might need to increase the amount of spices added, or the flavors might be too diluted. For a creamier curry, use half coconut milk and half broth instead.
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 says
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 says
Glad to hear that! Your version sounds delicious, have to give that a try!
jordi says
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 says
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 says
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 says
Thanks for sharing, I have to try it someday!💚
Debbie says
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 says
Happy to hear that!😁