Like many folks, I am also not that fond of soya chunks when it comes to their flavor and texture. I feel they remain bland whatever you do and their texture is rubbery and if not, somewhat closer. Due to it's high protein value, my husband insists to use them in all Indian dishes from upma to sambhar and promptly does so when he cooks. I have started to toss a handful of prepared TSP (textured soy protein) in some veggie dishes as I did in Aloo soya korma.
Prepare the soya granules or chunks by soaking them in enough hot water for 15 minutes. Squeeze and rinse them with fresh water. Again squeeze out the water and use them.
My favorite way of eating soya chunks is as this quick snack loaded with all protein.
S did the soaking and squeezing part while I did the frying. Soak about a cup of soya chunks in plenty of water for about 15 minutes. Squeeze out all the water from the chunks and keep aside.
Heat 2 -3 Tbsp of butter in a small wok or a shallow pan and add the chunks to it. Fry on low to medium flame till they turn golden brown. It would take less than five minutes. Remove them and sprinkle salt and chili powder (optional) on the chunks and mix them well.
Serve them hot.
