Turmeric soy crumbles with zucchini

By the GetYourMacros team · 18 September 2026

A quick and aromatic protein dish featuring savory soy crumbles and crisp zucchini matchsticks.

• Time 15 min
• Course Main course
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 70 g Textured soy protein
• 200 ml Liquid vegetable broth
• 200 g Zucchini
• 10 ml Extra virgin olive oil
• 40 g Onion
• 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. Place the soy crumbles in a small bowl and cover them with hot vegetable broth for about 10 minutes to rehydrate.
2. While the soy soaks, wash the zucchini and cut them into thin matchsticks (julienne).
3. Finely chop the onion and grate the fresh ginger.
4. Heat the extra virgin olive oil in a non-stick pan over medium heat and sauté the onion and ginger for 2-3 minutes.
5. Drain the soy crumbles thoroughly, squeezing out excess broth, and add them to the pan.
6. Brown the soy for 5 minutes until slightly golden, then toss in the zucchini matchsticks.
7. Season with salt, pepper, and a generous pinch of turmeric, then cook for another 5-6 minutes until the zucchini are tender but still firm.
8. Serve hot, garnished with fresh herbs if desired.

Tips

• Squeezing the soy crumbles well is key to achieving a meaty, browned texture instead of a soggy one.
• This dish keeps perfectly in the fridge for up to 3 days; simply reheat it in a pan with a splash of water.

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