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Tofu, tempeh & plant proteins · Soy products

Soya chunks

Dried nuggets of textured soy protein that are rehydrated and cooked in curries and stir-fries for a meaty chew.

Also called: soya chunks, soy chunks, textured vegetable protein, TVP, soya nuggets, meal maker

Around the world: soya bari, nutrela (hi)

2 recipes with it

What it is

Soya chunks are made from defatted soy flour that is extruded and dried into spongy nuggets, granules or mince (textured vegetable protein, TVP). They are rock-hard and pale when dry and swell to a chewy, meat-like texture once soaked in hot water. Unlike tofu or tempeh they are almost tasteless and soak up gravies.

How it’s used

  • Soaked, squeezed and simmered in Indian soya chunk curry
  • Granules used in place of minced meat in keema, chilli or bolognese
  • Added to pulao and biryani
  • Marinated and stir-fried or fried for snacks

Characteristics

Taste
Neutral; takes on the flavour of whatever it cooks in.
Texture
Spongy and chewy after soaking.
When cooked
Soak in hot salted water, then squeeze hard to remove the raw soy taste before adding to the sauce.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for frying

Storage

Cool, dry and dark. Keep dry chunks in an airtight container away from moisture. Once rehydrated, refrigerate and use within a day or two.

Diet, allergens and safety

Contains Soy.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains soy, a major food allergen; check labels on flavoured or marinated versions for wheat and sesame too.

Nutrition per 100 g

Energy
327 kcal
Protein
51.46 g
Carbohydrate
33.92 g
Fat
1.22 g
Fibre
17.5 g
Sugars
16.42 g

USDA FoodData Central: Soy flour, defatted (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with soya chunks

More soy products