Soya Chunks
Soya Badi
Spun from defatted flour of non-GMO soybeans grown across central India's Malwa plateau, these light, honeycombed chunks rehydrate into a springy, meaty bite. Long prized in Indian kitchens for soaking up bold masalas, they are now a mainstay of plant-forward cooking worldwide. Simmer into curries, stir-fries, kheema and ragu where you want protein with character.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Madhya Pradesh, India
- Non-GMO textured soy protein
- Extruded, dried chunks
- ~50-52% by weight
- Hexane-residue tested, lab-verified
- 12+ months, ambient sealed
Also known as · Textured Vegetable Protein · TVP · Soya Nuggets · Soya Granules
How to use it
Soya chunk curry and kheema-style masalas
Stir-fries and biryani as a meat alternative
Plant-based bolognese and ragu
Cutlets, kebabs and burger mixes
Pulaos and one-pot rice dishes
Questions
- Is soya badi the same as soya chunks?
- Yes. Soya badi is the Indian name for what is sold internationally as soya chunks or textured vegetable protein (TVP) — the same dried, high-protein soy product.
- How do I prepare them?
- Soak or boil the chunks for a few minutes until soft and spongy, squeeze out excess water, then add to your gravy, stir-fry or mince. They expand to roughly double their dry size.
- Are these genetically modified?
- No. They are produced from non-GMO soybeans grown in central India, and lots are tested for solvent residue before packing.
