Soy chunks in cherry tomato and capper sauce

By the GetYourMacros team · 18 September 2026

A light Mediterranean classic where textured soy protein absorbs all the flavors of fresh tomatoes and capers.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 70 g Textured soy protein
• 250 ml Liquid vegetable broth
• 200 g Cherry tomatoes
• Capers to taste
• 10 ml Extra virgin olive oil
• Garlic to taste
• Dried oregano to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the soy chunks in boiling vegetable broth for about 10-15 minutes until tender.
2. Drain the chunks and squeeze them thoroughly to remove excess liquid.
3. In a large pan, heat the olive oil with the crushed garlic clove over medium heat for 2 minutes.
4. Add the halved cherry tomatoes and the capers, cooking for 5 minutes until the tomatoes start to soften.
5. Add the soy chunks to the pan and season with dried oregano.
6. Sauté for 5-7 minutes, stirring occasionally so the soy absorbs the tomato juices, then serve hot.

Tips

• Squeezing the soy chunks well is the secret to getting a meaty texture that isn't soggy.
• If the sauce dries out too much, add a tablespoon of the soaking broth to keep it moist.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.