Recipe for Soya Nuggets:
Soya nuggets, also known as soy chunks or textured vegetable protein, are a popular meat alternative made from defatted soy flour. Soya nuggets are an excellent source of plant-based protein, containing up to 52 grams of protein per 100 grams. They are also rich in dietary fiber, vitamins, and minerals, making them a healthy and nutritious addition to any diet. Soya nuggets have a meat-like texture and are very versatile in cooking. They can be boiled, fried, baked, or sautéed, and can be used in a variety of dishes such as curries, stews, soups, and salads. Soya nuggets are a great option for those looking to add more plant-based protein to their diet or for anyone looking for a healthy and delicious meat alternative.
Ingredients:
- 1 cup soya nuggets
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 1 inch ginger, grated
- 1 tomato, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- Fresh cilantro leaves for garnish
Instructions:
- Soak soya nuggets in hot water for 10-15 minutes or until they become soft.
- Drain the water and squeeze the nuggets to remove excess water.
- Heat oil in a pan and add cumin seeds. Allow them to splutter.
- Add minced garlic and grated ginger and sauté until fragrant.
- Add finely chopped onion and sauté until translucent.
- Add finely chopped tomato and cook until it becomes mushy.
- Add coriander powder, red chili powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
- Add the squeezed soya nuggets to the pan and mix well with the spice mixture. Cook for 5-7 minutes or until the nuggets are coated well with the spice mixture.
- Garnish with fresh cilantro leaves and serve hot with rice, roti, or naan.
Note: You can adjust the spiciness of the dish by adding more or less red chili powder. Also, make sure to squeeze out the excess water from the nuggets before adding them to the pan, as this will help them absorb more flavor from the spices.
