Okara is the soy pulp that consists of the insoluble parts of the soybean that remain after cooked, pureed soybeans are filtered in the production of soy milk and tofu. If you like to make your own soy milk and don’t know what to do with the okara, try our Okuna Salad.
3 cups okara
1 cup vegan mayo or try our Cashew Miracle Mayo
1 1/2 cups diced Celery (4 Stalks of Celery)
3/4 cup diced onion (1 Onion)
1/2 cup diced carrot (2 Carrots)
1/2 cup chopped black olives (We use Mediterranean Organic Black Olives)
2 Tablespoons dulce (or more if you like it to taste like the sea)
1 Tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
salt to taste (optional)
Chop all of the vegetables and mix in a large bowl with the dulce, other seasonings and the okara.
Add the mustard and mayo and continue mixing until thoroughly combined.
Taste and adjust the dulce, salt and pepper to your liking.
Add more mayo if you like it sloppy.
Keeps in the refrigerator for a few days.
Okuna Salad may be frozen.