Adapted by: Susan V from

Okara is the pulp left over from making soy milk. It’s full of fiber and protein.

Okara from one batch of soy milk
One 6 oz can of tomato paste
spices of your choice ( I used salt, garlic powder, sage, cayenne, black pepper, and vegetarian “chicken” broth powder);
3 cups quick oats

Mix okara, tomato paste and spices in a large bowl. Add oatmeal one cup at a time, by the last cup you will need to mix with your hands. Mix well. Shape into thin strips (3 inches long and 3/4 inch thick)

You can cook them two ways: Bake them in 350-degree oven for 30 – 45 minutes. Or heat a non-stick skillet over medium heat. Dip stripes in soy milk and then roll in flour. Cook in skillet, flipping once until golden brown. Drain on paper towels.
Serve with ketchup or barbeque sauce.

When I made them, I followed the oven directions. They were quite firm. I think that they might be better prepared in the skillet, but I haven’t tested them that way. Nevertheless, my husband and daughter really liked them, so this recipe is a keeper. (And I would definitely call these the kid-friendliest of all the okara “meat” recipes I’ve tried.)

Please follow and like us:

Submitted by: