Desi Kitchen Soya Wadi (200 g) are textured soy protein chunks — a versatile, protein-rich plant-based ingredient widely used in South Asian curries, stir-fries, and biryani as a nutritious meat substitute. Easy to cook, high in protein, and economical.

Protein-Rich Soy Chunks for South Asian Cooking

• Textured soy protein (TSP) chunks — high in plant-based protein
• Absorbs curry sauces and spices beautifully when rehydrated
• 200 g — a convenient size for small-batch cooking
• Vegetarian and vegan-friendly meat substitute

How to Use

Soak soya wadi in warm water for 15–20 minutes until softened and expanded. Squeeze out excess water and add to your preferred curry, biryani, or stir-fry. For a richer flavor, fry soaked wadi in oil with spices before adding to the sauce. Excellent in soya keema, soya pulao, and soya biryani.

Frequently Asked Questions

Is soya wadi the same as soya chunks? Yes — soya wadi, soya chunks, and textured vegetable protein (TVP) all refer to the same product: textured soy protein that mimics meat texture when rehydrated and cooked.

Is it suitable for vegans? Yes — soya wadi is made from defatted soy flour, making it suitable for both vegetarians and vegans.

Where can I buy it in Los Angeles? At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036. EBT accepted.

Allergen note: Contains soy. May be processed in a facility handling wheat and peanuts. Not suitable for those with soy allergies. Check the current label for full allergen information.