Soya chunks: types, how to cook them and a simple curry

Soya chunks are dried balls or cubes made from defatted soy flour; in Polish they are "kawałki sojowe", and some packs say "mięso sojowe" (soya meat). Before cooking you soak them or boil them briefly, then squeeze out the water. In Indian cooking they go into curry, pulao and biryani as a meat-free ingredient with a springy, slightly meaty bite.

What soya chunks are

Soya chunks are made from soy flour after the oil has been taken out. The dough is shaped and dried, so the pack holds light, hard, beige pieces. In water they swell several times and turn soft but springy.

On their own they taste neutral and slightly nutty. That is useful: soya chunks take on the sauce they cook in. They are high in plant protein, which is why they often replace meat in vegetarian dishes.

Types: regular, jumbo, mini and mince

• Soya chunks (regular): balls about the size of a hazelnut. For curry and pulao.
• Jumbo soya chunks: larger pieces. They hold their shape in a thick sauce and on the grill.
• Mini chunks: small pieces for rice, fillings and soups.
• Soya mince (granules): fine granules for keema, bolognese sauce or a filling for pierogi. In Polish: "granulat sojowy".
• Soya chaap: a different product. It is made from soy and wheat flour and wrapped round sticks, with a denser, meatier texture.

How to cook soya chunks

Two steps matter: softening and squeezing.

1. Bring a pot of water to the boil and salt it.
2. Add the soya chunks and boil for 5 to 8 minutes (or pour boiling water over them and leave them covered for 15 minutes).
3. Drain and rinse under cold water.
4. Squeeze each handful firmly in your hands until most of the water runs out. You can rinse them again and squeeze a second time.
5. Cut large pieces in half so the sauce gets in.

Squeezing is important. Chunks full of water taste bland and do not take up the spices. Well-squeezed chunks act like a sponge and soak up the sauce.

After squeezing you can marinate them in spiced yoghurt for 20 to 30 minutes, or fry them in a pan before they go into the sauce.

Recipe: soya chunks curry

Ingredients for 3 to 4 servings:

• 100 g dry soya chunks,
• 2 tablespoons oil,
• 1 teaspoon cumin seeds,
• 1 large onion, finely chopped,
• 1 tablespoon ginger-garlic paste,
• 1 green chilli, slit,
• 2 tomatoes, grated or blended,
• ½ teaspoon turmeric,
• 1 teaspoon ground coriander,
• ½ teaspoon chilli powder,
• 1 teaspoon garam masala,
• salt, fresh coriander to serve.

Method:

1. Prepare the soya chunks as above and squeeze them.
2. Fry the cumin in the oil until it sizzles. Add the onion and fry until golden.
3. Add the ginger-garlic paste and the chilli. Fry for a minute.
4. Add the turmeric, coriander and chilli powder. Add the tomatoes and fry until the oil starts to separate from the sauce.
5. Add the soya chunks, salt and about a glass of water. Cover and simmer for 10 minutes.
6. Stir in the garam masala, sprinkle with coriander and serve with rice or chapati.

The same sauce works well with chickpeas; see our chana masala recipe.

How to store soya chunks

Keep dry soya chunks in a tightly closed pack in a dry place. Cooked and squeezed chunks keep in the fridge for up to two days, or you can freeze them.

Where to buy soya chunks in Poland

At Little India you can buy soya chunks AliBaba, mini soya chunks Udhaiyam and soya mince TRS. Other soy products are in the soy category. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders across Poland.

The spices for the curry are in our Indian spices starter kit.