Nutrition coach shares spicy, cheesy soya chunk recipe inspired by Bhutanese cuisine

A certified nutrition coach has shared a high-protein, high-fibre vegetarian soya chunk recipe inspired by the traditional Bhutanese dish Ema Datshi, offering a flavourful solution for those struggling to find plant-based meals that are both nutritious and satisfying.

Adhya Subramanian, who regularly posts healthy recipes on Instagram for health-conscious food lovers, shared the dish on Friday, describing it as a spicy, cheesy reinvention of a staple ingredient that many find bland in its standard preparations. The recipe addresses a common complaint about soya chunks feeling too dry, by pairing crispy air-fried chunks with a rich, chilli-spiked cheese sauce.

Nutritional profile

Adhya confirmed that the dish meets key dietary requirements across all major macronutrients. A single serving provides 37 grams of protein, 11 grams of fibre, 33 grams of carbohydrates, 15 grams of fats and a total of 400 calories.

Ingredients

The recipe calls for 50g of soya chunks, one whole green capsicum, one onion, five to six garlic cloves, four to five green chillies, one to two teaspoons of oil, and two cheese slices. The marinade requires half a teaspoon of chilli powder, a quarter teaspoon of turmeric, half a teaspoon of pepper, salt and one teaspoon of cornstarch.

Method

Begin by soaking the soya chunks, then marinate them thoroughly before squeezing out all excess water.

Air-fry the marinated chunks at 175°C for ten minutes until crispy. In a separate pan, sauté the onion, garlic and green chillies with a little oil, then add water and allow the mixture to simmer.

Add two cheese slices to the pan and stir until fully melted and combined with the vegetables. Remove the soya chunks from the air fryer and spoon the cheesy vegetable mixture generously over the top before serving.

Adhya summed up the dish's appeal simply: "You are never going to look at Soya chunks the same way once you try this recipe."