I have been playing around with using my left over Okara from making Tofu. I have been enjoying it. Okara makes for a great thickener to any sauce. My favorite way so far is to add a table spoon or two to a Shoyu Ginger dashi and it just absorbs all those delicious flavors and thickens it into a creamy sauce. 

For Lunch

Brown Rice 

(watch and learn how to make Brown Rice here)

With some Umeboshi Plum

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Blanched Kale and Carrots

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Pan fried Tofu cooked down in a Okara, Shoyu and Ginger sauce.

(watch and learn how to make Tofu and Okara here)

Since I have been experimenting with making my own tofu (read more about that here) I have been left with bunch of okara (which is the by product in the making of tofu) that I don't feel great about throwing away. so I have been playing around with different ways to use it. Okara is very dry  by having all the soy milk squeezed out of it. So I have been searching for more hydrating ways of cooking with it, Hence Pasta Sauce! 

I found that Okara soaks up any flavors you cook with it, and creates a appealing creaminess when you add liquid to it. 

I started off with sautéed onions and garlic added two cups of Okara and enough water to make it creamy. I added Zucchini for crunchiness and seasoning and let it cook. 

I had to keep adding little bits of water to keep it at the consistency I wanted. when it tasted good to me I mixed in my pasta and served! 

I think it came out great! I love creamy pasta and the Okara lended it self so well to becoming a sauce and was quite filling by being a bean product. 

Whatv do you think? Ever cook with Okara? what are your favorite okara recipes?

For Lunch

Pasta with Okara, Onion, Garlic Sauce

(Learn how to make Tofu and Okara here)

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Blanched Kale with Lemon