Chilli soya chunks is an Indian-Chinese vegetarian recipe with soya chunks which are also called meal maker, a great protein-source for vegetarians. Learn how to make chilli soya chunks using this easy recipe.
The husband loves soya chunks. After paneer and mushrooms, this is probably his next favourite thing. Although I used to dislike the bland taste of soya chunks when I was younger, I have acquired a taste for it now. So I am always on the look out for new soy chunks recipes even though I tend to stick with my tried and tested soya chunks masala recipe most of the time.
- A couple of other recipes using soya chunks below:
- Soya chunks biryani
- Soya chunks cutlets
The recipe for chilli soya chunks is similar to chilli paneer but I don’t do a marinade + frying method for this and instead, focus on making the gravy Indian-Chinese style and the rest just comes together. Served best with vegetable fried rice, but it went really well with roti too.
Chilli Soya Chunks Recipe
Ingredients
- 1 cup uncooked dry soya chunks
- 1 1 cup onion chopped into medium squares
- 1 cup tomato puree
- 2 green chillies adjust to taste
- 1/2 cup green capsicum cut into squares
- 1 tablespoon ginger garlic paste use freshly minced ginger and garlic for best taste
- 3-4 dry red chillies adjust to taste
- 2 tablespoons soya sauce
- 1 tablespoons tomato sauce / ketchup or hot and sweet sauce
- 2 tablespoons oil
- 2 tablespoons spring onions or scallions for garnishing
- Salt to taste
Instructions
- Bring 4 cups of water to a rolling boil, add 1/2 tsp salt and the soya chunks to it. Keep covered and let it soak for 30 mins.
- Heat the oil in a pan and add the dry red chillies.
- To this, add the onions, capsicum, green chillies and ginger-garlic paste.
- Fry for 2-3 minutes on medium heat until the red chillies turn brown and the onions get transparent. Take care not to burn the chillies. Turn off heat.
- When ready, drain the soaked soya chunks in a colander and reserve the water.
- Squeeze them gently to remove excess water and add to the pan. The soya chunks should be very soft at this stage.
- Turn the heat back on. Add salt and toss well, letting everything cook together for about 5 minutes and until well combined.
- Takes the reserved water from soaking the soya chunks and adjust it to get 1.5 cups water in total, adding more plain water if required
- Add the soya sauce, pureed tomato and tomato sauce to this water and mix well.
- Turn the heat to high and add this to the pan with the soya chunks.
- Mix well on high heat for 30 seconds and then lower the heat to medium-low. Cook closed for 8-10 mins until the gravy cooks down and the soya chunks absorb some extra moisture.
- When done, adjust salt. Garnish with the spring onions.
Notes
You can make a similar recipe with mushrooms and potatoes too. Leave a comment if you try the recipe and have any notes to share, I’d love to hear from you.
thank you for the recipe
Nice recipes. But consume soya chunks in moderation as there may be haxane residues.
Just found this recipe and tried it – it was simply phenomenal. Had no idea the typical indo-cinese "chilli" dish was so straightforward!!
tried it out but didnt taste good at all and it turned out black in color n it was too salty i think u made a mistake in the ingredients 2tbsp of soya sauce n 2tsp salt to soak the soya chunks is a bit too much…
hi there. sorry to hear that it didn't turn out well. i used these proportions and it turned out well. i have heard from a few people who tried it and it turned out well for them too. it's possible that it's because of the type of soya sauce you used, since soya sauce has salt in it already.
based on your feedback, i decreased the amount of salt to be added to cooking soya chunks to 1/2 tsp
First time I heard about Soya Chunks (Meal Maker). I tasted it in our Canteen which was really Yummy and wanted to try and got it here. Thanks for the recipe. Will try at home and will give the ranking. But am worried that it stinks, ofcourse will take the tips from the people who have commented on this. Thanks – Rekha
Was searching for a recipe and found it. The picture tempts us to taste it. Looking at the feedback of various people looks bit confused. People say it stinks which is fiery. Using the Soya chunks for the first time. Will try n let you know how it ranks. Thanks for the recipe – Rekha
I tried this recipe today,thanks for making it so easy.We loved the preparation!!-Amrutha
I TRIED THE SOYA CHUNK RECIPE AND IT CAME OUT VERY WELL.MY MOM DOESN'T LIKE THE SMELL AND TASTE OF SOYA…BUT THIS PARTICULAR RECIPE SHE JUST LOVED IT!!!!!!!YUMM…SOY…
Hey .. Just happened to be looking for a different soya chunks recipe… than the usual soya chunks masala.
I tried this, though would like the gravy to be a wee bit thicker… would you suggest adding some corn flour?
yes you can definitely try that