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Okara is a protein rich fibrous pulp which is a residue from soya milk or tofu production. As Okara is still relatively high in protein, it is a useful plantfood and can be used in cooking and baking. Okara is a cream coloured dryish pulp. Typical uses include burger patties and bread baking. Okara must be cooked before being eaten as it is derived from uncooked soya beans.

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Other Resources:
See the plantfoods.org guide to making tofu to see how okara is produced.

wikipedia/okara »