High-Protein Soya Chunk Salad
High-Protein Soya Chunk Salad
Ingredients
For the Soya Chunks
- 50 g soya chunks
- 1/2 teaspoon salt, to taste
- 1 teaspoon red chilli powder
For the Dressing
- 60 g Greek yogurt, or hung curd / skyr yogurt
- 1 pinch salt, to taste
- 1 teaspoon honey
- 2 teaspoons chilli oil
- 1 teaspoon red chilli powder
For the Salad
- 1 cup lettuce, chopped, as needed
- 1 cucumber, grated
- 1 carrot, grated
- 1 onion, thinly sliced
- 2 green chillies, sliced
Instructions
- 1
Boil the 50-60g soya chunks in water for 5-7 minutes. Once boiled, drain and squeeze out all excess water from the soya chunks.
⏱️ 7 min
- 2
To the squeezed soya chunks, add 1/2 teaspoon of salt (or to taste) and 1 teaspoon of red chilli powder. Mix well to ensure the soya chunks are evenly coated.
⏱️ 2 min
- 3
For a crispier texture, you can optionally pan cook or air fry the seasoned soya chunks until lightly browned and crispy.
⏱️ 5 min
- 4
In a separate bowl, prepare the dressing. Combine 60-80g Greek yogurt (or hung curd/skyr yogurt), a pinch of salt (or to taste), 1 teaspoon of honey, 2 teaspoons of chilli oil, and 1 teaspoon of red chilli powder. Mix all dressing ingredients thoroughly until smooth and well combined.
⏱️ 3 min
- 5
In a large mixing bowl, combine the salad vegetables: chopped lettuce, 1 grated cucumber, 1 grated carrot, 1 thinly sliced onion, and 2-3 sliced green chillies.
⏱️ 2 min
- 6
Add the prepared soya chunks on top of the mixed vegetables in the large bowl.
⏱️ 1 min - 7
Pour the prepared dressing over the combined vegetables and soya chunks.
⏱️ 1 min
- 8
Using tongs or a large spoon, toss all ingredients well until everything is evenly coated with the dressing.
⏱️ 1 min - 9
Serve fresh in a bowl and enjoy your healthy, tasty, and high-protein salad.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Soya Chunk Salad
For the Soya Chunks
- 50 g soya chunks
- 1/2 teaspoon salt, to taste
- 1 teaspoon red chilli powder
For the Dressing
- 60 g Greek yogurt, or hung curd / skyr yogurt
- 1 pinch salt, to taste
- 1 teaspoon honey
- 2 teaspoons chilli oil
- 1 teaspoon red chilli powder
For the Salad
- 1 cup lettuce, chopped, as needed
- 1 cucumber, grated
- 1 carrot, grated
- 1 onion, thinly sliced
- 2 green chillies, sliced
Instructions
- 1
Boil the 50-60g soya chunks in water for 5-7 minutes. Once boiled, drain and squeeze out all excess water from the soya chunks.
⏱️ 7 min - 2
To the squeezed soya chunks, add 1/2 teaspoon of salt (or to taste) and 1 teaspoon of red chilli powder. Mix well to ensure the soya chunks are evenly coated.
⏱️ 2 min - 3
For a crispier texture, you can optionally pan cook or air fry the seasoned soya chunks until lightly browned and crispy.
⏱️ 5 min - 4
In a separate bowl, prepare the dressing. Combine 60-80g Greek yogurt (or hung curd/skyr yogurt), a pinch of salt (or to taste), 1 teaspoon of honey, 2 teaspoons of chilli oil, and 1 teaspoon of red chilli powder. Mix all dressing ingredients thoroughly until smooth and well combined.
⏱️ 3 min - 5
In a large mixing bowl, combine the salad vegetables: chopped lettuce, 1 grated cucumber, 1 grated carrot, 1 thinly sliced onion, and 2-3 sliced green chillies.
⏱️ 2 min - 6
Add the prepared soya chunks on top of the mixed vegetables in the large bowl.
⏱️ 1 min - 7
Pour the prepared dressing over the combined vegetables and soya chunks.
⏱️ 1 min - 8
Using tongs or a large spoon, toss all ingredients well until everything is evenly coated with the dressing.
⏱️ 1 min - 9
Serve fresh in a bowl and enjoy your healthy, tasty, and high-protein salad.