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FAQ
I prefer to hydrate them in plain water and use in the recipe directly. But if you don't like their natural soya flavor, try boiling them (after softening) in little milk or diluted yogurt. This imparts different kind of flavor to the soya chunks. I also prefer using smaller chunks in my recipes.
The potential benefits of consuming soya chunks are reduced risk of heart disease, reduced cholesterol levels, fight against menopause, and manage weight. Another benefit of soya chunk is that can be used as an alternative to animal-based protein products.
Approximately 25-30 grams of soya chunks in a day is a good amount. Eating home-cooked recipes of soya chunks and eating soya chunks in moderation is the key! 25-30 grams will not skyrocket your oestrogen and uric acid levels.
Both soya chunks and soya granules are made from soy bean. They are also known as textured or texturized vegetable protein (TVP). The only difference between soya chunks and soya granules is that soya chunks are bigger in size, while granules are smaller. Both are a byproduct of making soy oil.
It's still best to soak your dried soybeans first when using a pressure cooker: one-hour minimum, four hours is better and overnight (8-12 hours) is best by far. Once you've soaked your beans, discard the water and give them a quick rinse.
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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!
