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.
Ingredients
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)
Directions
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.
Raw soy Okara is not edible uncooked. Most people make soy milk AFTER okara is seperated…so need to let folks know to cook okara first. And so… how would one cook it? Boil? Bake?
Thank you
We use the soy milk recipe in Miyoko Schinner’s Homemade Vegan Pantry. The soy beans are NOT soaked. We learned from Miyoko that soaking the beans first gives them a very beany flavor and to me it taste a little like paint. Next the soy beans are cooked in boiling water for about a minute, then let them sit in the water for 30 minutes until cool. Then the water is drained and the soy beans are pureed with fresh water. We put the purée through a nut milk bag and separate the milk from the okara. The milk is then cooked another 5-10 minutes but we don’t cook the okara anymore afterwards for this salad recipe. It can be cooked longer when used in something that will be baked or in a soup.