Ingredients

• Soya chunks: 1 cup (soaked and boiled)
• Onion :1 medium, finely sliced
• Capsicum :1 medium, julienned
• Garlic :2-3 cloves, finely chopped
• Green chilies :1-2, slit (adjust to taste)
• Ginger :1 tsp, finely chopped
• Spring onion greens :2 tbsp, chopped (optional)
• Low-sodium soy sauce : 1 tbsp
• Lemon juice :1 tsp
• Tomato puree : 2 tbsp (no-sugar-added or fresh)
• Oat flour : 1 tbsp (or whole wheat flour)
• Oil :1 tbsp (or use spray oil)
• Water : as needed
• Black pepper : ½ tsp
• Red chili flakes : ½ tsp (optional)
• Salt : as per taste

Preparation

Soak soya chunks in hot water for 15-20 minutes or boil them until soft. Drain and squeeze out excess water. Set aside.

Heat oil in a non-stick pan. Add garlic, ginger, and green chilies. Sauté for a few seconds until fragrant.

Add onions and capsicum. Stir-fry on medium-high heat for 2-3 minutes until they are slightly tender but still crunchy.

Toss in the prepared soya chunks and mix well with the vegetables.

In a small bowl, mix soy sauce, tomato puree, and oat flour with 2-3 tablespoons of water to form a smooth paste. Pour this mixture into the pan.

Cook for 2-3 minutes, allowing the sauce to thicken and coat the soya chunks and vegetables evenly.

Add black pepper, red chili flakes, and salt to taste. Stir well.

Turn off the heat and add lemon juice for a tangy twist. Mix gentlSprinkle chopped spring onion greens if using.

Serving Suggestion

Serve hot with quinoa, brown rice, or whole-grain chapati for a balanced meal. You can also enjoy it as a protein-rich snack by itself.

Notes

1. Use tamari or coconut aminos for a gluten-free option.
2. Add broccoli, carrots, or green beans to increase the fiber and nutrition content.
3. Adjust green chili and red chili flakes to make it mild.