Spiced Soya Stir Fry With Multigrain Flatbread Recipe

About this recipe

Spiced Soya Stir-Fry with Multigrain Flatbread is an Indian-inspired dish that's bursting with flavor and nutrition. Soya chunks, a fantastic vegetarian protein source, are cooked with aromatic spices, ginger, garlic, and fresh turmeric to create a savory stir-fry that's both satisfying and wholesome. Enhanced with colorful mixed vegetables, this vibrant meal is served alongside toasted slices of multigrain flatbread, adding a hearty touch and a boost of protein from the bread itself. With 31g of protein per serving, this dish is perfect for refueling after a workout or simply enjoying a balanced lunch with family. The cooking process is straightforward yet rewarding, combining rich textures and bold flavors in under 35 minutes. Ideal for medium spice lovers, this meal is both nourishing and comforting, making it a great choice for busy weekdays or relaxed weekends.

Ingredients

• 100 g Diet Tofu Masala Tofu
• 1 kg Organic Tattva Multigrain Organic Atta
• - Frozen Mixed Vegetables
• 750 g Priya Sunflower Oil
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• - Ginger Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 50 g White Pepper Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 G Preserved Dried Salted Black Beans
• 1 kg Beetroot
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Boil 400 ml of water in a pan and soak the soya chunks for 10 minutes, then drain and squeeze out excess moisture.
2. 2. Heat 15 ml sunflower oil in a large pan over medium heat and sauté chopped onion until golden brown.
3. 3. Add minced garlic and ginger powder to the pan, stirring for 1 minute until fragrant.
4. 4. Mix in the Suhana Dal Makhani Spice Mix, white pepper, and salt, cooking for an additional minute.
5. 5. Add soaked soya chunks to the pan and stir well, coating them evenly in the spice mixture.
6. 6. Add frozen mixed vegetables, preserved dried salted black beans, and freshly grated turmeric to the pan, stirring to combine.
7. 7. Pour 100 ml of water into the pan, cover, and let it simmer for 8-10 minutes, stirring occasionally.
8. 8. Toast the Protein Chef Multigrain Double Protein Bread slices lightly on a flat pan until warm and slightly crisp.
9. 9. Uncover the stir-fry, increase the heat, and cook for 2 minutes to evaporate any remaining liquid.
10. 10. Garnish the stir-fry with freshly chopped coriander leaves before serving.
11. 11. Plate the spiced soya stir-fry alongside the toasted multigrain flatbread for a wholesome meal.