Okara is a by-product of soy production which, despite being rich in nutrients, is hardly used. We’ll explain why this soy pulp shouldn’t go to waste and how to use it in the kitchen with a tasty okara recipe.

Okara is a byproduct of the production of soy milk or tofu. More specifically, it is soy pulp – the solid components of the soybean that are filtered out of the milk. It is often considered a waste product and is consequently treated as such in production. Any pulp saved is often used in animal feed as a fattener, especially for pigs.

Soy pulp doesn’t have a strong flavor profile, which makes it an ideal base for well-seasoned dishes. It is also very high in fiber and protein. We’ll talk about the benefits of okara, and share our favorite okara recipe so you can start taking advantage of this nutritious by-product right away.

Okara: A Nutritious By-Product

For more sustainable production, all parts of the soy plant should be used – especially when the by-product is rich in nutrients. (Photo: CC0 Public Domain / Pexels - Polina Tankilevitch)

Soy products are usually very rich in protein and provide a comparatively high amount of fiber. This is also true for okara, although the soy pulp contains only parts of the whole soybean.

According to the Japanese Tofu Association, okara contains plenty of dietary fiber, B vitamins, folic acid, high amounts of both calcium and potassium, along with various other minerals. It’s also a good vegetable source of iron. Despite all the nutritional benefits, okara that is produced as a by-product of soy production is not used for human consumption.

Because okara isn’t widely used in Western cuisine, finding it in the supermarket might be a bit challenging. But luckily, all you need to do is save the leftover solids the next time you make soy milk, and voilà, you have okara.

To make your own soy milk, soak dried soybeans in water overnight, then puree them and strain the mixture through a cloth or sieve. Okara is the leftover solids that remain in the cloth or sieve. Save it and use it to make homemade tempeh or for different okara recipes, like these fritters below.

Okara Fritters Recipe

Ingredients

1 small onion
1 clove of garlic
6.5 oz. okara
1¼ cups breadcrumbs
1 egg (or vegan egg substitute)
2 tsp flour
1 tsp vegetable stock powder
salt and pepper
oil for frying

Instructions

Peel and finely dice both the onion and garlic.
Put the onion, garlic, okara, breadcrumbs, flour, and stock powder in a bowl.
Add the egg or vegan egg substitute (one tablespoon of soy flour with three to four tablespoons of water) and mix until well combined.
Knead into a smooth mass. If the mixture is still too sticky, add a little more flour or breadcrumbs. If it is too dry, thin it with a little water.
Form small balls and flatten them to create patties. Depending on the size, you should get about 8-12 fritters.
Heat oil in a frying pan and fry the okara patties for two to three minutes on each side until golden brown.