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)