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Vegan Snack You’ll Love: Soya Chunks Stir Fired With Tofu Peas and Beans

by | May 23, 2019

Sometimes you need a vegan snack to munch on and forget all troubles. Munching on chilly ginger flavored soy chunks can be just the right (and quick) snack fix for the cravings. Here is an easy and delicious recipe.

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Vegan Snack You’ll Love: Soya Chunks Stir Fired With Tofu Peas and Beans

Soya chunks are a rich source of protein and its texture resembles meat to some extent. So this particular recipe would go well with the newbie vegans who are trying to turn off from a meat-based diet. Soya chunks are a great meat alternative and can be combined with a large number of ingredients into flavourful dishes.


  • Soya chunks- 100gms
  • Firm Tofu- 50gms
  • Red and yellow bell pepper- ¼ th cup; diced in small cubes (optional)
  • Beans- a few cubes
  • Boiled Peas- half a bowl
  • Ginger- 1 and 1/2 inch; finely chopped
  • Green chili- 2 medium; finely chopped
  • Soya sauce- 1 tablespoon
  • Vinegar- 2 tablespoon
  • Kosher salt- to taste
  • Brown sugar- 1 teaspoon
  • White pepper powder- to taste


  • The first step is to prepare chili-vinegar for the vegan snack. Soak the half of the chopped green chili in vinegar for 1 hour.
  • In the meantime, boil the soya chunks and squeeze out the excess water. The chunks should be cooked but dry.
  • Now marinate the cooked soya chunks with the vinegar soaked chili. Add some salt and keep aside for 15 minutes.
  • Now heat a frying pan. Add some vegetable oil and fry the diced tofu until brown from sides. Keep aside.
  • Once the soya chunks are marinated, shallow fry them until there are charred marks on the outside. Keep aside.
  • Now heat 2 teaspoon vegetable oil and add the ginger and some green chili. Add the veggies and stir fry for a few minutes. Stir until done (veggies should be well cooked). Add the soya sauce, brown sugar. Stir until a bit caramelized.
  • Add the tofu and prepared soya chunks. Stir and coat the content with the veggies and sauces.
  • Check the seasoning and add the white pepper. Serve hot with rice or even as filling for wraps. Tastes great both ways.

Kids love this recipe a lot. If you are serving to the kids, you can de-seed the chili and then use them in the recipe. This will add the flavor of chili minus the heat.

P.S: A bowl of chili and ginger soya chunks goes well with any kind of rice or even oats if you are on a diet. It is a low-calorie vegan snack with a lot of flavors to tease your palate. What do you think? Let me know your thought in comments.

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Debayan Paul

Digital Writer | West Bengal, India | [email protected]



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