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Crispy Roasted Soya Chunks.

Crispy Roasted Soya Chunks

Katherine Kyle
Enjoy the soft and crispy texture of Roasted Soya Chunks, a great vegan alternative to chicken. Each serving contains 118 calories and 14g of protein. Try this recipe in any dish where you would normally use chicken.
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Prep Time 10 minutes
Cook Time 5 minutes
Course dinner, lunch, Main Course, plant protein
Cuisine Britain
Servings 4
Calories 118.2 kcal

Equipment

  • Air Fryer
  • Oven
  • Large Pot or Large Frying Pan

Ingredients
  

  • 1 Teaspoon Olive Oil
  • 100g (2 Cups) Soya Chunks
  • 2 Teaspoons Sea Salt (Divided)
  • 1 Tablespoon Garam Masala
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Maple Syrup
  • 2 Tablespoons Tamari

Instructions
 

  • Add the soya chunks, 4 cups boiling water, and 1 teaspoon sea salt to a large bowl or saucepan.
  • Leave the soya chunks to hydrate for 10 minutes. Drain the water from soya chunks.
  • Rinse the soya chunks with cold water, then squeeze out the excess water. At this point the soya chunks are edible, and we are now going to add some flavor and crispiness to them.

Pan

  • Add the oil to a large frying pan over a medium heat.
  • Add the hydrated soya chunks to the pan and cook for 2 minutes.
  • Add the remaining 1 teaspoon of sea salt, and garam masala to the pan and stir for 1 minute.
  • Add the lemon juice, maple syrup, and tamari and stir. Cook for a further 2 minutes.

Oven

  • Preheat the oven to 200C/400F.
  • Mix the hydrated soya chunks with the remaining 1 teaspoon of sea salt, garam masala, oil, lemon juice, maple syrup, and tamari in a large bowl.
  • Spread the soya chunks out on an oven tray lined with parchment paper (greaseproof paper) and bake for 10 minutes or until golden.

Air Fryer

  • Mix the hydrated soya chunks with the remaining 1 teaspoon of sea salt, garam masala, oil, lemon juice, maple syrup, and tamari in a large bowl.
  • Spread the soya chunks out in the air fryer basket lined with parchment paper (greaseproof paper) and bake for 5-10 minutes at 200C/400F or until golden.

Notes

Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months.  Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the recipe.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients.  See the section called Ingredients substitutions in the blog post for easy ingredient swaps.