Recipe: Crunchy Roasted Soya Beans

One of my favourite healthy snacks is roasted edamame beans, or sometimes, if I can find it, a tricolore bean mix with soya, edamame and black beans. I’ve recently noticed that I can buy it at my local shop — this is the one I mean.

I have bags of dried soya beans in my store cupboard for making tofu at home. I will confess: I’ve kind of given up on making tofu, since it’s time consuming and rather messy. Also, it only ever turns out one way, which is firm and somewhat uneven, whereas I could never dream of making a silken texture. Anyhow, I’m lucky that in London I can find almost every type of tofu I’m looking for when I go to Chinatown — and the prices are so cheap.

So what to do with my leftover dried soya beans? Make crunchy soya bean snacks of course! This is a super easy recipe, and the best thing about it is you can add your favourite flavouring to the roasting tin. Below I have shared some flavour ideas; you could even go sweet rather than savoury! In my version, I used a pinch of onion powder, garlic powder and salt.

Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.

Ingredients

1 cup dried soya beans
Soaking water
2 tbsps light vegetable oil
Salt, to taste
Your flavouring of choice

Instructions

Soak the soya beans in plenty of water for at least eight hours.
Drain the beans and allow to dry as much as possible.
Toss in oil, salt and flavouring, ensuring every bean is coated.
Preheat an oven to 200C. Spread the beans out on a lined baking tray and roast for 45 minutes – 1 hour. Check that the beans are entirely dried out and crunchy.
Store in a cool, dry place. Or just eat immediately.