Soya chunks are dried pieces of defatted soy flour, also called textured soy protein or soya nuggets. They are rich in protein and soak up the flavour of a sauce well once rehydrated. In India they are common in curries and pulao.
How do you prepare soya chunks?
Soak them for 10 to 15 minutes in hot water with a pinch of salt, rinse in cold water and squeeze them out well. Then fry them or let them simmer in a curry.
What do medium, button and flakes mean?
They are different sizes and shapes: medium chunks are large pieces, buttons are small balls, and flakes or granules are small pieces similar to mince. Preparation is the same; smaller pieces soak faster.
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Frequently asked questions
- How much protein is in soya chunks?
- A lot: often around half of the dry weight. Check the pack for the exact value.
- Why squeeze soya chunks?
- Squeezing removes the soaking water and the typical soy taste, so the chunks absorb the sauce afterwards.