Soya chunks were invented in 1960s India as emergency protein during food shortages—now they absorb flavors better than tofu.
Soya Chunks Salad
Dive into a deliciously hearty Soya Chunks Salad that’s packed with protein! This vibrant mix combines chewy soya chunks, creamy low-fat paneer, and a medley of zesty spices to tickle your taste buds. Perfect for a light lunch or a satisfying dinner, this salad is as nutritious as it is flavorful!
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Half Lemon
🥛Dairy & Eggs(1)
- 50g Low Fat Paneer (1.76 oz)
🧂Spices & Seasonings(2)
- Coriander Leaves
- Salt
📦Other(5)
- Soaked Cashews (4-6)
- 100g Curd (3.53 oz)
- Peri Peri Masala
- Soaked Red Chilli
- 50g Raw Soya (1.76 oz)
👨🍳 Instructions
- 1
Take 50g of raw soya chunks, add salt and peri peri masala, and stir fry for 3-4 minutes.
- 2
Add low-fat paneer, coriander leaves, soaked red chilli, soaked cashews, and 100g of curd.
- 3
Squeeze half a lemon into the mixture and mix well.
💡 Pro Tips
- ✓Rehydrate soya chunks in hot water (80-90°C) for 8-10 minutes before stir-frying to achieve 200-250% volume expansion and remove the raw beany flavor compounds.technique80-90°C, 8-10 minutes
- ✓Squeeze rehydrated soya chunks firmly to remove 70-80% of excess water before seasoning, as trapped moisture prevents proper spice absorption and creates soggy texture.technique70-80% moisture removal
- ✓Add lemon juice last and mix gently to prevent the acid from curdling the yogurt proteins, which occurs when pH drops below 4.6.timingpH 4.6 threshold
- ✓Stir-fry soya chunks at medium-high heat (160-180°C) for exactly 3-4 minutes to create Maillard browning without overcooking the protein structure.timing160-180°C, 3-4 minutes
- ✓Use full-fat curd (minimum 3.5% fat) instead of low-fat versions as the fat content helps emulsify the dressing and prevents separation in the salad.ingredient3.5% fat minimum
Share this recipe
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Soya chunks were invented in 1960s India as emergency protein during food shortages—now they absorb flavors better than tofu.
Soya Chunks Salad
Dive into a deliciously hearty Soya Chunks Salad that’s packed with protein! This vibrant mix combines chewy soya chunks, creamy low-fat paneer, and a medley of zesty spices to tickle your taste buds. Perfect for a light lunch or a satisfying dinner, this salad is as nutritious as it is flavorful!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Half Lemon
🥛Dairy & Eggs(1)
- 50g Low Fat Paneer (1.76 oz)
🧂Spices & Seasonings(2)
- Coriander Leaves
- Salt
📦Other(5)
- Soaked Cashews (4-6)
- 100g Curd (3.53 oz)
- Peri Peri Masala
- Soaked Red Chilli
- 50g Raw Soya (1.76 oz)
👨🍳 Instructions
- 1
Take 50g of raw soya chunks, add salt and peri peri masala, and stir fry for 3-4 minutes.
- 2
Add low-fat paneer, coriander leaves, soaked red chilli, soaked cashews, and 100g of curd.
- 3
Squeeze half a lemon into the mixture and mix well.
💡 Pro Tips
- ✓Rehydrate soya chunks in hot water (80-90°C) for 8-10 minutes before stir-frying to achieve 200-250% volume expansion and remove the raw beany flavor compounds.technique80-90°C, 8-10 minutes
- ✓Squeeze rehydrated soya chunks firmly to remove 70-80% of excess water before seasoning, as trapped moisture prevents proper spice absorption and creates soggy texture.technique70-80% moisture removal
- ✓Add lemon juice last and mix gently to prevent the acid from curdling the yogurt proteins, which occurs when pH drops below 4.6.timingpH 4.6 threshold
- ✓Stir-fry soya chunks at medium-high heat (160-180°C) for exactly 3-4 minutes to create Maillard browning without overcooking the protein structure.timing160-180°C, 3-4 minutes
- ✓Use full-fat curd (minimum 3.5% fat) instead of low-fat versions as the fat content helps emulsify the dressing and prevents separation in the salad.ingredient3.5% fat minimum