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FAQ
Soya nuggets, also known as textured soy protein (TSP) or textured vegetable protein (TVP), are made from defatted soy flour, a by-product of extracting soybean oil. The flour, through extrusion and drying technology, is turned into soya nuggets. The appeal of soy as a plant-based protein goes back to the early 1900s.
How long should soya chunks be soaked? Ideally they need just a 10 to 15 minutes soak to hydrate and soften them. But if you are someone having a trouble digesting protein, then soak them in luke warm water for 3 to 4 hours. Oversoaking in boiling hot water makes them too mushy.
Soya chunks are known for its various health benefits: It is known for high protein content- its exceeds than eggs, meat, milk. It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it's a good source of isoflavones.
50g raw soya becomes around 200g post-boiling. Cooked or raw, the amount of protein does not change. Your chunks have 50gm protein in them. The weight increase of your chunks is only because of water (or gravy) absorption.
No, you need to rehydrate them first.. Dried soya chunks are really hard and can crumble if you try to use them raw. They need to be rehydrated so they can expand and soften into tasty chunks you can use in a variety of recipes. It's also super easy to rehydrate them, so it's worth it!
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
