By Akshara
December 27, 2025
Soya chunks are packed with protein and soak up flavour really well. Once boiled and squeezed, they can be added to gravies, stir-fries, and even rice. Here are a few easy ways to use them.
Boil and squeeze soya chunks. Sauté with onion, tomato, ginger-garlic paste, and spices like haldi, red chilli, and dhania. Simmer in water till thick. Serve with chapati or jeera rice.
Toss cooked soya chunks with rice, whole spices, chopped veggies, and ghee. Cook like a regular pulao. Add fresh coriander for garnish.
Stir-fry soya chunks with capsicum, onion, garlic, soy sauce, and a little cornflour slurry. It’s a great Indo-Chinese side or snack.
Crumble boiled soya chunks and sauté with onion, tomato, haldi, and pav bhaji masala. It’s a dry dish that tastes great with parathas.
Mix boiled soya with mashed potatoes, breadcrumbs, and spices. Shape into patties and shallow fry until crisp. Good for tea-time or tiffin.