What they are: These are made from defatted soy flour, a byproduct of soybean oil extraction. They are highly processed to create a fibrous, spongy texture that mimics meat when cooked.
Key Features:
Nutritional Value: They are known as "Dhaakad Protein" because they contain approximately 52% protein, along with iron, calcium, and dietary fiber.
Versatility: They are flavorless and odorless on their own, acting as a "blank canvas." They absorb the flavors of gravies, spices, or sauces very well.
Preparation: They must be soaked in hot water for about 10 minutes to expand and become soft before being added to dishes like biryani, curries, or stir-fries.
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