Soya Chunks

Soya Chunks Online in India — Plant Protein for Everyday Cooking

Soya chunks (textured soy protein) are made by defatting soy flour and extruding it, which is why the dry protein figure is so high — commonly around 50g per 100g on the dry pack, though this drops considerably once rehydrated, since the chunks absorb two to three times their weight in water. Check the nutrition panel rather than the front of the pack.

What to look for

• Plain vs flavoured. Flavoured and masala variants carry added salt and often maltodextrin. Plain chunks give you control over seasoning.
• Chunk, mini chunk or granule. Granules suit keema and stuffing, mini chunks suit pulao and stir-fries, full chunks suit curries.
• Non-GMO soy. Indian soy is largely non-GMO, but vendors who source deliberately will state it.
• FSSAI licence number should be printed on the pack.
• Sodium in ready-to-cook and flavoured packs is worth checking if you are watching salt.

Cooking them well

Boil for 5–6 minutes, drain, then rinse in cold water and squeeze out the liquid thoroughly. Squeezing is the step most people skip and it is what removes the beany taste and lets the chunks take up masala properly.

Related: mock meat, vegan protein powder, Promunch soya range and organic grocery.

Delivered pan-India in 3–5 days.