Spicy soy chunks with cauliflower

By the GetYourMacros team · 18 September 2026

A satisfying high-protein bowl featuring rehydrated soy chunks tossed in a bold chili glaze alongside tender cauliflower and brown rice.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 100 g Textured soy protein
• 70 g Brown rice
• 200 g Cauliflower
• 20 ml Soy sauce
• 10 ml Sesame oil
• Chili flakes to taste
• Garlic to taste
• Fresh ginger 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. Boil the soy chunks in salted water for 10-12 minutes until soft, then drain and squeeze out all excess liquid thoroughly.
2. While the soy cooks, boil the brown rice in plenty of salted water following the package instructions, then drain.
3. Cut the cauliflower into small florets and steam them for 6-7 minutes until tender but still firm.
4. In a small bowl, whisk together the soy sauce, chili flakes, minced garlic, and grated ginger.
5. Heat the sesame oil in a large non-stick pan over medium-high heat and sear the soy chunks for 5 minutes until golden.
6. Add the cauliflower florets to the pan and pour over the spicy soy mixture.
7. Toss everything together for 2 minutes until the sauce coats the ingredients and becomes slightly sticky.
8. Serve the spicy soy and cauliflower over the bed of brown rice.

Tips

• Squeezing the rehydrated soy chunks is key: the more water you remove, the more sauce they will absorb.
• This dish stays fresh in the fridge for 3 days; add a splash of water before reheating in the microwave.

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