This entry was posted on Tuesday, July 15th, 2008 at 1:34 pm and is filed under Soy Recipes, Soybean Facts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
After you make a batch of soymilk, you’ll notice that some wet soybean pulp has collected in your soymilk maker. You may simply throw it away when you’re done - but if you do, you’re missing out on a unique and nutritious food.
A Fiberlicious Food
That pulp is known as okara, and it is a rich source of protein. It also offers an amazing 32 times the amount of fiber in tofu! Okara can be used in many ways when cooking, similar to tofu.
Be Creative with Okara
Also similar to tofu, okara has little to no taste on its own. To experience the nutrition benefits of okara, use it in a recipe with other ingredients. You can make delicious soups or soy patties, or use okara as a substitute for scrambled eggs. You can even stir in some okara when making baked goods to add some protein and fluffiness. Japanese cooking commonly uses okara, and there are some truly creative ways out there to use this valuable food.
More than Just a Byproduct
Okara is not simply a byproduct of soymilk production. It’s a highly nutritious food that lends itself easily to many uses. The next time you make a batch of soymilk, hold onto that mushy pulp and enjoy its health benefits by adding it to some of your favorite recipes.