Introduction
Soya chunks are one of the most popular vegetarian protein sources. They are often called vegetarian meat because of their dense texture and high protein content. While store-bought soya chunks are convenient, many people now prefer to prepare them at home to avoid preservatives, ensure freshness, and maintain full control over ingredients.
In this complete guide, you’ll learn how to make soya chunks at home from scratch, along with tips, variations, and storage methods.
What Are Soya Chunks?
Soya chunks are made from defatted soy flour—the by-product left after extracting soybean oil. The flour is steamed, shaped, dehydrated, and dried, resulting in light, sponge-like “chunks” that expand 2–3 times when cooked. They are rich in protein, fibre, and essential amino acids.
Ingredients Needed to Make Soya Chunks at Home
You only need two main ingredients:
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Whole soybeans (raw, dried)
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Water
Optional (for improved taste & texture):
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A pinch of salt
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A spoon of whole wheat flour (binder)
Equipment Required
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Blender or food processor
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Strainer or muslin cloth
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Large pot for boiling
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Dehydrator / oven / sunlight for drying
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Flat tray for shaping
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Mixer grinder (for defatted flour step)
Step-by-Step Guide: How to Make Soya Chunks at Home
Step 1: Wash and Soak the Soybeans
Rinse the soybeans thoroughly to remove dirt and impurities.
Soak them overnight or for at least 8–10 hours. This softens the beans and makes them easier to grind.
Step 2: Grind the Soybeans into Milk
Drain the soaked beans and blend them with fresh water.
Blend until smooth and creamy.
Strain this mixture through a muslin cloth to extract soy milk.
Note: The leftover pulp (okara) can be used later in recipes.
Step 3: Boil the Soy Milk
Transfer the soy milk to a large pot and bring it to a boil.
Boiling removes the raw smell and improves the texture.
Simmer for 5–10 minutes.
Step 4: Extract the Oil (Optional but Ideal for Authentic Texture)
Traditional soya chunks are made from defatted soy flour, which means the oil is removed before shaping.
You can:
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Allow the boiled milk to cool.
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Refrigerate it for a few hours.
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Skim off the layer of oil formed on top.
This step improves the firmness of the final chunks.
Step 5: Make a Thick Soy Paste
Heat the defatted soy milk again and reduce it until it thickens to a dough-like consistency.
You may add a spoon of wheat flour if you need better binding.
Stir continuously to prevent burning.
Step 6: Shape the Soya Chunks
Once the mixture becomes doughy, remove it from heat.
Let it cool slightly so you can handle it.
Pinch small portions and shape them into round or oval balls (like store-bought chunks).
Step 7: Steam the Chunks
Place the shaped chunks in a steamer.
Steam for 10–15 minutes.
This step helps them firm up and retain shape.
Step 8: Dehydrate the Chunks
To turn them into actual soya chunks, they must be completely dehydrated.
You can choose:
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Sun drying: 1–2 days in bright sunlight
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Oven drying: 60–70°C for 3–4 hours
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Food dehydrator: Follow machine instructions
Dry them until they turn hard and light.
Your Homemade Soya Chunks Are Ready!
Once dried, your soya chunks are ready to be used in curries, biryanis, snacks, or stir-fries. They have a shelf life of weeks when stored correctly.
How to Rehydrate Soya Chunks Before Cooking
Before cooking, you must soften them:
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Boil water in a bowl.
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Add soya chunks.
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Let them soak for 8–10 minutes.
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Squeeze the water out.
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Rinse again to remove the raw smell.
Now they’re ready to cook.
Benefits of Making Soya Chunks at Home
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100% chemical-free
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No preservatives
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Fresh and hygiene-controlled
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Better taste and texture
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Can adjust softness based on preference
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Cost-effective
How to Store Homemade Soya Chunks
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Store in an airtight container.
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Keep in a cool, dry place.
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For longer storage, refrigerate them.
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Ensure they are completely dry before storing to avoid mould.
Tips for Perfect Homemade Soya Chunks
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Do not skip the drying step; moisture reduces shelf life.
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If shapes break, add a little flour for better binding.
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Use high-quality soybeans for best results.
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Add natural spices or herbs to create flavoured soya chunks.
Conclusion
Making soya chunks at home is easier than it seems. With just soybeans, water, and a bit of patience, you can prepare a nutritious, protein-rich ingredient for your daily meals. Homemade soya chunks are healthier, more flavourful, and free from additives—making them an excellent choice for families who prefer clean eating.