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Preparing dry textured soya correctly

Soya is a real all-rounder. And it is full of ingredients. It has a long tradition in Asia and is THE protein supplier par excellence. So, what are the benefits of textured soya and how do you prepare them?


Textured soya protein is available in various forms. For example, big soya steaks, which are ideal for vegan schnitzels and for breading, soya medallions, which you can use to make vegan nuggets, soya cubes for goulash and meat kebabs, soya granules for veggie bolognese or soya shreds for gyros and co.

 
Preparing soya is very easy. Think about which meat dishes you would like to replace with soya meat. After all, soya meat can be processed in many different ways. Textured soya in particular is very similar to meat in terms of its fibre.

Ingredients

  • 300g textured dry soya (textured soya protein)
  • 500 ml vegetable stock
  • vegetable oil, for frying
  • 1-2 tbsp soy sauce
  • Pepper
  • Salt
  • Possibly other spices of your choice (tomato paste, paprika, barbecue spices, spice mixes)

step 1 - rinse & soak

Place the textured soya meat (cubes, shreds, etc.) in a sieve and rinse briefly with cold running water to remove the flavour of the soya flour. Then take a bowl and soak your textured soya meat in hot vegetable stock for approx. 10-15 minutes. This will make your soya shreds, cubes, medallions etc. really soft. As soon as the soya meat has softened, pour it back into a sieve

Step 2 - squeeze

Regardless of whether you soak or boil your textured soya - after draining, it is important to squeeze out your shreds or cubes as well as possible and remove any remaining liquid. To do this, simply use your hands or a kitchen utensil with a smooth surface on the bottom and squeeze the textured soya through the sieve. The less liquid remains in the individual pieces, the better your soya will absorb the subsequent seasoning or marinade. But more on this in the next step.

Step 2 - squeeze

Regardless of whether you soak or boil your textured soya - after draining, it is important to squeeze out your shreds or cubes as well as possible and remove any remaining liquid. To do this, simply use your hands or a kitchen utensil with a smooth surface on the bottom and squeeze the textured soya through the sieve. The less liquid remains in the individual pieces, the better your soya will absorb the subsequent seasoning or marinade. But more on this in the next step.

Step 3 - Seasoning

Now you can show off your flavour. Give your soya pieces a spicy flavour. Salt, pepper and seasoning mixes à la chicken, gyros, barbecue seasoning, paprika and much more are suitable for this. You can also use tomato puree and soy sauce or mustard to conjure up a smooth broth that gives your soya a sophisticated marinade to suit your taste.

Rule of thumb: The more intense you want the flavour to be, the longer you should leave the textured soya to infuse in the seasoning stock, but it should be left for at least 15 minutes.

Step 3 - Seasoning

Now you can show off your flavour. Give your soya pieces a spicy flavour. Salt, pepper and seasoning mixes à la chicken, gyros, barbecue seasoning, paprika and much more are suitable for this. You can also use tomato puree and soy sauce or mustard to conjure up a smooth broth that gives your soya a sophisticated marinade to suit your taste.

Rule of thumb: The more intense you want the flavour to be, the longer you should leave the textured soya to infuse in the seasoning stock, but it should be left for at least 15 minutes.

Step 4 - fry

Now place your soya in a non-stick pan with hot vegetable oil and fry your slices, cubes or steak slices until hot. After 6-8 minutes, the outside should be nicely browned and crispy. Done!

Step 4 - fry

Now place your soya in a non-stick pan with hot vegetable oil and fry your slices, cubes or steak slices until hot. After 6-8 minutes, the outside should be nicely browned and crispy. Done!

All that remains is to wish you bon appetit. Enjoy the power soya has to offer!

soy recipes

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