Soya chunks are indeed a good source of plant-based protein, which can be a useful component of a vegetarian diet. On average, soya chunks contain about 52 to 54 grams of protein per 100 grams when dry. Once cooked, the water absorption changes the weight, but the protein content remains high — providing around 15 to 20 grams per 50-gram serving of cooked soya chunks. This variability primarily depends on the brand and quality of the soya chunks, as well as the exact serving size you use.
Now, since you’re incorporating them into salads and lunches, it’s wise to complement soya chunks with other plant-based protein sources like lentils, chickpeas, and various legumes to ensure a balanced intake. It helps maintain the balance of doshas, especially if you’re aiming to satisfy Vata and Kapha with such grounding and sustaining dietary choices.
About enhancing taste, soya chunks can be fairly bland on their own, which offers a blank canvas for flavors. You might consider marinating them in a mixture of your favorite herbs and spices, perhaps with some turmeric, cumin, or coriander for added depth. Feel free to experiment with different combinations — ginger and garlic can add a punch, while hint of lemon can enhance their taste profile.
However, keep mindful of your digestive capacity, or ‘agni’. Soya chunks are heavy and might not be suitable for every constitution, especially those with weaker digestion. Start with smaller amounts, ensuring you don’t experience any bloating or discomfort, which some people might encounter with soy-based products. Aim to prepare them in a way that makes their energy nourishing instead of burdensome — lightly sauté them with digestive spices if needed. If any discomfort arises, you may want to consult a practitioner to evaluate dietary compatibility with your individual prakriti.



