What is okara?

Okara is a byproduct of soybean processing and is also known as soy pulp or soy lees. It is the fibrous material left over after soybeans have been ground and the soy milk has been extracted. Okara is high in both protein and fiber, making it a nutritious and versatile ingredient.

Okara is often used in vegetarian and vegan cooking as a meat substitute due to its high protein content. It can be used in a variety of dishes such as burgers, meatballs, and stews. Okara can also be added to baked goods to increase their nutritional content and add moisture.

In addition to being a rich source of protein and fiber, okara also contains important nutrients such as calcium, iron, and antioxidants. It is low in calories and fat, making it a healthy addition to a balanced diet.

Okara is a popular ingredient in Asian cuisine, particularly in Japan, where it is often used in traditional dishes like okara tofu and okara salad. It can be purchased in health food stores or directly from soy milk producers.