Step 2 - squeeze

Regardless of whether you soak or boil your textured soya - after draining, it is important to squeeze out your shreds or cubes as well as possible and remove any remaining liquid. To do this, simply use your hands or a kitchen utensil with a smooth surface on the bottom and squeeze the textured soya through the sieve. The less liquid remains in the individual pieces, the better your soya will absorb the subsequent seasoning or marinade. But more on this in the next step.

Step 3 - Seasoning

Now you can show off your flavour. Give your soya pieces a spicy flavour. Salt, pepper and seasoning mixes à la chicken, gyros, barbecue seasoning, paprika and much more are suitable for this. You can also use tomato puree and soy sauce or mustard to conjure up a smooth broth that gives your soya a sophisticated marinade to suit your taste.

Rule of thumb: The more intense you want the flavour to be, the longer you should leave the textured soya to infuse in the seasoning stock, but it should be left for at least 15 minutes.

Step 4 - fry

Now place your soya in a non-stick pan with hot vegetable oil and fry your slices, cubes or steak slices until hot. After 6-8 minutes, the outside should be nicely browned and crispy. Done!