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What to do with okara (the fibrous part of the soy bean left after you make soymilk or tofu)


Okara-Cashew Ricotta: If you make your own soymilk and/or tofu, you will have okara-- the soybean pulp leftover from extracting the soymilk. It's fiber-rich & still contains nutrients. If you live in a city with a sizeable Asian population, you probably have access to fresh, inexpensive okara from a tofu shop. This post contains this ricotta recipe, a recipe for Okara Burgers, & links to recipes for Okara-Miso Pate, Dark, Fudgey Okara Brownies, Crisp Okara Waffles & Okara "Parmesan".


Light and Fluffy Homemade Ganmodoki - Fried Tofu Fritters

Ganmodoki - authentic Japanese tofu fritters, naturally vegan | Organize and save your favourite recipes OFFLINE on your iPhone or iPad with @RecipeTin! Find out more here: #recipes #vegan


Recipe Redux: Vegan Okara (Soy Milk Pulp) Brownies

Okara is the secret ingredient in these These Vegan Okara (Soy Milk Pulp) Brownies! Their rich, gooey, chocolatey and healthy! They're my new favorite sweet treat and I'm so glad I found a new ingredient to make brownies and other baked goods with. YUM!