Natraj Soya Chunks, also known as Soya Badi, are a high-protein vegetarian food staple from Nepal. Made from defatted soya flour, these chunks are a great meat substitute, packed with protein (50-54g per 100g), calcium, and iron, while being low in fat. They have a neutral taste and a chewy, meaty texture after soaking, making them very versatile for cooking.

Soya chunks need to be soaked in warm water for about 15-20 minutes before use. Once soft, squeeze out the excess water and they are ready to be cooked. Popular food items with this: A classic use is making a flavourful Soya Chunks Curry (Soya Badi ko Tarkari), which pairs perfectly with rice or roti.

They are also great for making Soya Chilli, a popular stir-fried appetizer.

You can add them to fried rice, biryani, or even make a spicy Soya Chunks Sandheko by mixing them with onions, herbs, and spices.

ナタラジのソヤチャンク（ソヤボディ）は、ネパールで定番の高タンパク質なベジタリアン食材です。脱脂大豆粉から作られており、肉の代用品として最適で、タンパク質、カルシウム、鉄分が豊富で、低脂肪です。調理前にぬるま湯で戻すと、肉のような食感になり、様々な料理に使えます。人気の使い方は、ご飯やロティと相性抜群の風味豊かな「ソヤチャンクスカレー」です。