Viral Soy Chunks Peanut Salad 🥜🌶 | High Protein, No-Fry Recipe

Instructions

1. Soak soy chunks in hot water for 10-15 minutes until soft. Drain thoroughly and squeeze out any excess water.
2. Dry roast the soaked and drained soy chunks in a pan over medium heat until they are lightly browned and slightly crispy. Set aside.
3. In a blender or food processor, combine the tomato, green chili, ginger, garlic, and roasted peanuts. Blend until a smooth paste is formed.
4. Heat 1 tsp oil in a pan. Add the fenugreek seeds and let them splutter.
5. Add the blended tomato-peanut paste to the pan. Cook for a few minutes, stirring occasionally, until the raw smell disappears and the paste thickens slightly. Season with salt to taste.
6. In a large mixing bowl, combine the dry-roasted soy chunks, the cooked tomato-peanut paste, and the finely chopped red onion.
7. Add fresh coriander and a generous squeeze of lemon juice. Mix everything well to ensure all ingredients are evenly coated.
8. (Optional) For an extra layer of flavor, heat a small amount of oil in a separate pan, add a pinch of fenugreek seeds and turmeric powder. Once fragrant, pour this hot oil over the salad and mix.
9. Serve the Soy Chunks Peanut Salad immediately as a snack, a filling for wraps, or a light meal.