Soya chunks could be a wonderful way to add variety, nutrition and taste if you wish to go vegetarian. They are high in proteins and can be cooked in different ways. And if soya chunks could be paired with different types of vegetables, nothing can be better! Today I prepared easy homemade chilli veggie soya chunks, the recipe of which I would love to share with you! I cannot categorize it as vegetarian because I used eggs in it; so, ‘egg-etarian’ could be the word for this recipe that I tried out!



  • Soya chunks (medium size): 100 grams
  • Egg: 1
  • Corn flour: 3-4 tablespoons
  • Ginger (shredded): 1 tablespoon
  • Garlic (shredded): 12 cloves
  • Onions: 2 (medium size-roughly chopped)
  • Tomatoes: 2 (pureed)
  • Capsicums: 1 (cut in thin slices)
  • Carrots (diced)
  • Beans: 7-8 stalks (cut in small pieces)
  • Chilli sauce: 2 tablespoons
  • Soya sauce: 2 tablespoons
  • Vinegar: 1 ½ tablespoon
  • Green chillies: 4-5
  • Salt to taste
  • Sugar: 1 teaspoon
  • Black pepper powder: 1 ½ tablespoon
  • Water
  • Cooking oil: 3 tablespoons



COOKING TIME: 30 minutes


Soak the soya chunks in adequate drinking water for about 20 minutes. Drain the water.

1 a

Add a pinch of salt to drinking water and boil it. Cook the soaked soya chunks in the boiling water for 5 minutes, till the soya chunks are soft. Turn off the flame and do away with the water.

In a big bowl, whip an egg and add cornflour. Add a pinch of salt and mix together. Pour the soya chunks into the batter. Heat 2 tablespoons of oil in a kadhai and fry the soya chunks. Set them aside.


Heat a tablespoon of cooking oil in the same kadhai and fry garlic shreds.


Add ginger shreds and onions and keep frying over low flame for a couple of minutes.


Add green chillies as well as the carrots, beans and capsicums. Fry them together for about 5 minutes.


Add the tomato puree and cook till a delicious tangy scent rents the air.


Add vinegar, chilli sauce and soya sauce. Sauté.


Add about 300 ml water.


Add black pepper powder and salt. Let it cook for about 10 minutes over low flame.

When the spices and sauces have mixed well, add the soya chunks.

Add sugar and let it cook for another 5 minutes.


Turn off the flame and serve it hot with noodles or fried rice.



  • I really do not know how the ‘formal’ chilli soya preparation is made. I cook this ‘Chinese’ preparation my own way. I try to add lots of vegetables to the soya chunks to make it appetizing, colourful and healthy. In fact, the combination of sauces is also my own whim. They are readily available in my kitchen and hence, I use them in my chilli soya chunks recipe.
  • If you are running short of time and it is not feasible for you to soak the soya chunks for half-an-hour, you may opt to soften them directly in the boiling water. In that case, you may have to cook the hardened soya chunks in steaming water for 10-15 minutes.
  • If you do not wish to put in the effort of pureeing the tomatoes, you may use readymade tomato ketchup instead. However, I prefer to use pureed tomatoes because I try to avoid tomato ketchup as much as I can. Tomato ketchup contains loads of unwanted sugar content.
  • Wish to make your soya recipe more hot and spicy? Add more of slit green chillies to the recipe.


Did you like my recipe? Do you have any other idea to make it better? Do share with me! Happy cooking!

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4 Responses

  1. sushmita mazumdar says:

    I love eating Soya chunks Somreeta.. def gonna make it..

  2. sushmita mazumdar says:

    Hheheh thats fine @Somreeta..

    Yes I will

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