Healthy and Tasty Soy Chunks Recipes


If you’re looking for an easy way to add plant-based protein (or just protein in general) and make your meals more nutritious, then soy chunks are a great option. Soy chunks, also known as Soya Wadi, are extremely popular in Indian cuisine as they are considered healthy, nutrient-rich, and a great alternative to meat.    

Soy Chunks are a rich source of vitamins, minerals, dietary fiber, protein, and iron that are known to improve blood circulation, strengthen bones, stimulate the growth of healthy gut bacteria, aid digestion & weight loss, and improve heart health. 

Having high protein content, these aromatic soy chunks can be incorporated into any diet. They are a great source of vegan protein. That’s why we’re bringing you some easy, healthy, and tasty recipes made with soy chunks. 

Recipe Content 

  • Soy Chunks Gravy
  • Soy Malai Chaap
  • Soy Chunks Cutlet
  • Soy Chunks Manchurian 

Soy Chunks Gravy 

Prep Time: 10 minutes | Cook Time: 30 minutes | Total: 40 minutes

Ingredients Used In This Recipe

  • 2 cups Danfe Soy Chunks / Soya Wadi
  • 2 tbsp Oil 

For the gravy: 

  • 2 Medium-Sized Onions, Finely Chopped
  • 2 Medium-Sized Tomatoes, Finely Chopped
  • 1 tsp Fennel Seeds 
  • 12 Cashews 
  • 2 cloves Garlic
  • 1-inch Ginger
  • ½ tsp Turmeric Powder 
  • 1 ½  tsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • ½ tsp Dry Mango Powder
  • 3 tbsp Fresh Cream 
  • 3 tbsp Coriander Leaves, Finely Chopped
  • Salt to Taste


Step 1: Take 2 cups of soy chunks, and place them in a bowl. Fill the bowl with hot water, cover with a lid, and set aside for 20 minutes. 

Step 2: In a large skillet, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the fennel seeds and let them splutter for a few seconds. Next, add the onions and let it saute for a few minutes until translucent.

Step 3: Add ginger, garlic, and cashews and saute for a few minutes until the cashews soften and the ginger/garlic becomes fragrant. 

Step 4: Once the ginger/garlic is fragrant, add all the spices – turmeric powder, chili powder, coriander powder, fennel powder – and bring to a low simmer. 

Step 5: Now, add the tomato and cook for a few additional minutes until they soften and become a dry paste. Keep the paste aside and let it cool. 

Step 6: Once the paste reaches room temperature, add the mixture to a blender and blend until it makes a smooth paste. Add water if needed and keep it aside. 

Step 7: Now heat 2- 3 tablespoons of oil in a skillet, and add the soy chunks. Fry for 4-5 minutes until soy chunks become light brown. Set it aside on a plate. 

Step 8: Add 2 – 3 tablespoons of oil in the same skillet and add the paste. Add garam masala and soy chunks. Mix it well. 

Step 9: Add 2 cups of water, salt to taste, and combine everything well. Cover for 20-25 minutes over low medium heat (may need more or less water for a thick gravy). 

Step 10: Once it reaches the consistency you prefer, bring to a low simmer. Add fresh cream, stir well to combine evenly, and let it simmer for an additional 5-7 minutes. 

Step 11: Finally, add the chopped coriander for garnish, and transfer to a serving bowl. Serve hot and enjoy it with roti, paratha, or rice! 


Soy Malai Chaap

Prep Time: 10 minutes | Cook Time: 30 minutes | Total: 40 minutes 

Ingredients Used In This Recipe

  • 2 cups Danfe Soy Chunks / Soya Wadi
  • 2 tbsp Yogurt
  • ½ tsp Salt
  • 1 tsp Black Pepper Powder
  • 1 tsp Lemon Juice 
  • ¼ cup Fresh Cream 
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Coriander Powder
  • ½ tsp Cardamom Powder
  • 2 tsp Cashew Paste
  • 1 tsp Chaat Masala
  • 1 tsp Cumin Powder
  • Salt to Taste
  • Oil
  • 3 tbsp Coriander Leaves for Garnish


Step 1: Cut open the soy chunks, and cut them into small pieces. 

Step 2: Fill a large pot with water, add the soy chunks, a pinch of salt, and bring to a boil. 

Step 3: In a separate mixing bowl, add curd, fresh cream, cashew paste, ginger garlic paste, lemon juice, and remaining spices and mix well. Cover with a plastic wrap and set the bowl aside. 

Step 4: Once you see the soy chunks expand, drain the water and squeeze the excess water out of the soy chunks. The soy chunks should feel soft and spongy. 

Step 5: Now add the soy chunks to the mixing bowl and stir to combine well, and coat all soy chunks evenly. 

Step 6: Cover the bowl with a plastic wrap, and refrigerate for at least 2 hours. 

Step 7: After 2 hours, take the soy chunks out of the refrigerator. In a non-stick skillet, heat up some oil. 

Step 8: Once the oil is hot, add the soy chunks and cook until they are lightly brown, and turn off the skillet. 

Step 9: Add the leftover marinade to coat the soy chunks evenly for a thick gravy. Now, add some coriander leaves for garnish. 

Step 10: Transfer the soy malai chaap to a serving bowl, and enjoy with some hot phulkas, paratha, or rice. 


Soy Chunks Cutlet

Prep Time: 10 minutes | Cook Time: 30 minutes | Total: 40 minutes 

Ingredients Used In This Recipe

  • 1 cup Danfe Soy Chunks / Soya Wadi 
  • 2 Medium-Sized Boiled Potatoes
  • ½ inch Ginger, Finely Chopped
  • ½ Medium-Sized Onions, Finely Chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Red Chili Powder
  • ½ tsp Garam Masala
  • ½ tsp Coriander Powder
  • ½ tsp Dry Mango Powder
  • ½ tsp Chaat Masala
  • ⅓ cup Panko Breadcrumbs
  • 1 tbsp Rice Flour
  • ½ cup Warm Water
  • 1 tbsp Coriander Leaves, Finely Chopped
  • 3-4 Green Chillies (Optional)
  • Salt to Taste
  • Oil 


Step 1: Measure 1 cup of soy chunks, and soak them in a bowl of hot water for at least 30 minutes. 

Step 2: After 30 minutes, drain the water, and squeeze out the excess water in the soy chunks with a paper towel. Set it aside. 

Step 3: Put the soy chunks in a blender and blend until it forms a coarse paste. Next, take your boiled potatoes and mash them until they are smooth.

Step 4: Now combine the potatoes, soy chunks, onions, ginger, coriander leaves, green chili (optional), all the spices together. Add salt to taste. 

Step 5: Now add the breadcrumbs to the mixture, and combine well. 

Step 6: Take a handful of the mixture ( you can choose how big or small), and start shaping it with your hands to form a patty. Set it aside. 

Step 7: Now take a small bowl, and mix rice flour and warm water. Whisk until it forms a thin liquidy batter. At the same time, pour some breadcrumbs onto a separate bowl or plate. 

Step 8: In a large skillet, heat up some oil for frying.  

Step 9: Once the oil is hot, dip both sides of the patties in the rice flour batter, then again in the breadcrumbs. Coat both sides evenly and place them carefully in the skillet. 

Step 10: Once one side turns golden, flip the patty to the other side, and wait for the other side to turn golden brown. 

Step 11: Set aside a baking sheet lined with paper towels. Once the patty gets a nice golden brown color, remove from the skillet, and place them on the baking sheet to drain the excess oil. 

Step 12: Repeat the process until all patties are cooked. Serve hot and enjoy with chutney of your liking. 


Soy Chunks Manchurian

Prep Time: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes

Ingredients Used In This Recipe

  • 1 cup Danfe Soy Chunks / Soya Wadi  
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Black Pepper Powder
  • ⅓ cup Onion, Diced into Medium-Sized Cubes
  • ⅓ cup Green Bell Pepper,  Diced into Medium-Sized Cubes
  • 1 Green Chilli 
  • 3 tbsp Spring Onions
  • ¼ cup Rice Flour 
  • ½ tsp Salt
  • 4 tbsp Oil 

Rice flour batter: 

2 cups Water + 1 tbsp Rice Flour 

For the sauce:

  • 2 ½ tsp Dark Soy Sauce
  • 2 tsp Red Chilli Sauce
  • 2 tsp Tomato Sauce
  • 1 tsp Vinegar 
  • 1 tsp Sugar
  • ¼ tsp Salt 


Step 1: Soak the soy chunks in a bowl of hot water for 20 minutes. After 20 minutes, drain the water and squeeze the soy chunks with a paper towel to get the excess water out. Set it aside. 

Step 2: In a mixing bowl, combine all the ingredients under sauce and set it aside. In a separate small bowl, combine the ingredients under rice flour batter. Mix well until there are no lumps. 

Step 3: Now make the batter for the soy chunks. Add ¼ cup rice flour, salt, pepper, and mix well. Add the soy chunks and coat them well. 

Step 4: Heat a small skillet with 4 tbsp of oil. Once the oil is hot, use a fork or spoon to add the soy chunk individually to the hot skillet. Fry until the soy chunks are golden brown. Drain on paper towels and set it aside. 

Step 5: Now it’s time to make the gravy. In a wok, heat 2 tbsp of oil over medium-low heat. Add ginger-garlic paste, onions, and bell peppers and saute until they’re fragrant and slightly soft but still crisp.  

Step 6: Turn the heat to low, and add the sauce. Add ½ cup of water and bring it to a slow simmer. As it simmers, add the rice flour mixture slowly while stirring so it doesn’t form lumps. If the gravy looks too thick, add a few tablespoons of water to get the consistency you prefer. 

Step 7: For the final step, add the soy chunks, mix well, and turn the heat off. Add the spring onions for garnish. Taste the salt, heat, spice, and adjust. Serve hot and enjoy it with rice, paratha, or just by itself. 


The great thing about these recipes is that they’re super easy to make and extremely kid-friendly! You can serve these for breakfast, lunch, dinner, or as a side dish. You can make these soy recipes, and serve it with pav bread, paratha, rice, or even on a sandwich – you can customize it to your liking. All of the ingredients used in these recipes are 100% pure and natural, without any chemicals, pesticides, GMOs, or preservatives. Danfe Foods offers pure and natural soy chunks, flours, and spices so you can truly benefit from the natural nutrients that nature provides and add a healthy twist to your meals!  


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