How to Make Dried Okara
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When you finish making Soymilk or Tofu, the remaining pulp is still valuable nutritionally. Here is a way to prepare it for storage.
Yields: Makes 1-3 cups
Ingredients
Okara (soy bean pulp after making soy milk or tofu)
1 baking sheet with a lip or one or two 13x9 baking dishes
Preparation
Preheat the oven to 250 degrees. Spread the okara in an even layer on the baking sheet and/or in the 13x9 baking dish. Check the okara every 15-20 minutes. When it turns a golden brown and feels dry to the touch it is done. It could take anywhere from 35 minutes to 2 hours. Let it cool and either store it in an air tight container in the cupboard or in freezer bags.
Additional Tips
Sprinkle okara on oatmeal, into smoothies, or add to baked goods and veggie burgers.
Recipe by
Karna Knapp
