Protein-Rich Soy Chunk Pickle – Easy Recipe

Balasahana Suresh
Soy chunks, also called textured vegetable protein, are rich in protein and fiber. Making a pickle with them is a delicious way to include more protein in your diet.

Ingredients

  • Soy chunks – 1 cup
  • Mustard seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp (adjust to taste)
  • Salt – 1 tsp (or to taste)
  • Asafoetida (Hing) – a pinch
  • Oil (mustard or vegetable) – 3 tbsp
  • Vinegar – 2 tbsp (optional, for tanginess)
  • Lemon juice – 1 tbsp (optional)
  • Curry leaves – 5–6 leaves (optional, for flavor)
Instructions

Step 1: Prepare Soy Chunks

Boil 1 cup of soy chunks in water for 8–10 minutes until soft.

Drain and squeeze out excess water.

Cut them into small bite-data-sized pieces for easy pickling.

Step 2: temper Spices

Heat 3 tbsp oil in a pan.

Add mustard seeds and let them splutter.

Add fennel seeds, curry leaves, and a pinch of asafoetida.

Sauté for 30 seconds until fragrant.

Step 3: Cook Soy Chunks

Add the boiled soy chunks to the pan.

Sprinkle turmeric, red chili powder, and salt.

Sauté on medium flame for 5–7 minutes until the spices coat the soy chunks well.

Step 4: Add Tanginess

Add vinegar or lemon juice for tanginess.

Mix well and cook for another 2 minutes.

Remove from heat and let it cool completely.

Step 5: Store & Serve

  • Transfer the soy chunk pickle to a clean, dry jar.
  • It can be stored in the refrigerator for 5–7 days.
  • Serve as a side with rice, roti, or paratha.
Tips

  • Add ginger-garlic paste for extra flavor.
  • Adjust red chili and vinegar according to your taste preference.
  • Dry roasting soy chunks before boiling gives a nutty flavor.
✅ Protein Boost: 1 cup of soy chunks provides roughly 50–55 g of protein, making this pickle a nutritious side dish.

 

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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