19 Delicious Okara Recipes for Healthy Living

Looking for a nutritious twist to your everyday meals? Meet okara—the protein-packed, fiber-rich byproduct of soy milk that's about to become your new kitchen staple! Whether you're whipping up quick weeknight dinners or experimenting with plant-based goodness, these 19 delicious okara recipes will keep your meals exciting and your body happy. Ready to transform this humble ingredient into something extraordinary? Let's dive in!

Okara Pancakes with Maple Syrup

These fluffy, protein-packed pancakes are a brilliant way to use leftover okara (soy pulp) from homemade soy milk—turning it into a breakfast treat that’s subtly nutty and perfectly tender.

Ingredients:

• 1 cup fresh okara (soy pulp), patted dry
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• Pure maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the okara until evenly distributed.
2. In another bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and gently mix until just combined (a few lumps are fine).
3. Heat a nonstick skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake, cooking for 2–3 minutes until bubbles form on top. Flip and cook for 1–2 minutes more until golden.
4. Serve warm with a generous drizzle of maple syrup.

The okara adds a delicate, cake-like texture while keeping these pancakes hearty—no one will guess they’re packed with plant-based protein!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Spicy Okara Stir-Fry with Vegetables

This protein-packed stir-fry turns humble okara (soybean pulp) into a flavorful, veggie-loaded dish with a kick—perfect for a quick weeknight meal.

Ingredients

• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup fresh okara (or rehydrated dried okara)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 cups baby bok choy, chopped
• 2 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high. Add 3 cloves garlic and 1 tbsp ginger; stir-fry for 30 seconds until fragrant.
2. Add 1 cup okara and cook for 3–4 minutes, breaking up clumps, until lightly browned.
3. Toss in red bell pepper and carrots; stir-fry for 2 minutes. Add bok choy and cook 1 minute more until just wilted.
4. Reduce heat to medium. Pour in 2 tbsp soy sauce, 1 tbsp sriracha, and 1 tsp sugar. Stir to coat evenly, about 1 minute.
5. Drizzle with 1 tsp sesame oil and garnish with green onions.

The okara’s crumbly texture soaks up the spicy-sweet sauce beautifully, while the veggies stay crisp for contrast. Tip: For extra protein, toss in cubed tofu or a fried egg!

Okara and Tofu Burgers

These hearty, plant-based burgers are packed with protein and a satisfyingly meaty texture—thanks to a clever combo of okara (soy pulp) and crumbled tofu.

Ingredients:

• 1 cup fresh okara (soy pulp)
• 1 cup firm tofu, drained and crumbled
• 1/4 cup panko breadcrumbs
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 2 tbsp neutral oil (for frying)

Instructions:

1. In a large bowl, mix okara, crumbled tofu, panko, soy sauce, sesame oil, ginger, and garlic powder until well combined.
2. Shape the mixture into 4 equal patties (about 1/2-inch thick).
3. Heat neutral oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, pressing lightly with a spatula, until deeply golden and crisp.
4. Serve on buns with your favorite toppings, or enjoy them solo with a drizzle of extra soy sauce.

The magic here? Okara adds a subtly nutty flavor and just the right chewiness, while tofu keeps everything tender. No one will guess these burgers are entirely dairy- and egg-free!

Tip: For extra crispiness, refrigerate the shaped patties for 30 minutes before frying.

Creamy Okara Soup with Herbs

This silky, plant-based soup turns humble okara (soybean pulp) into a comforting bowl of creamy goodness, brightened with fresh herbs for a light yet satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup okara (fresh or thawed if frozen)
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add okara, vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and blend with an immersion blender until smooth (or transfer carefully to a countertop blender).
4. Stir in parsley, dill, and 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The magic here? Okara adds a subtle nutty richness while keeping the soup dairy-free—yet luxuriously creamy. Fresh herbs and lemon make every spoonful pop.

Tip: For extra body, stir in a spoonful of tahini or white miso before blending.

Okara Chocolate Muffins

These moist, protein-packed muffins are a sneaky way to use up leftover okara (soybean pulp) while satisfying your chocolate cravings—no one will guess the secret ingredient!

Ingredients:

• 1 cup fresh or defrosted okara (pressed dry with a towel)
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, 1/2 cup cocoa powder, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix okara, 1/3 cup vegetable oil, eggs, and 1 tsp vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then stir in 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 20–22 minutes, or until a toothpick comes out clean.

The okara keeps these muffins incredibly tender while adding a nutty depth that pairs perfectly with rich chocolate. Tip: For extra fudginess, swap 2 tbsp cocoa powder with melted dark chocolate in the wet ingredients!

Okara and Vegetable Fritters

These crispy, golden fritters are a fantastic way to use leftover okara (soy pulp) while packing in plenty of veggies—perfect for a quick snack or light lunch.

Ingredients:

• 1 cup fresh or frozen (thawed) okara
• 1 cup grated zucchini, squeezed dry
• 1/2 cup grated carrot
• 1/4 cup finely chopped scallions
• 1 large egg, beaten
• 3 tbsp all-purpose flour
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp neutral oil (like avocado or canola)

Instructions:

1. In a large bowl, mix okara, zucchini, carrot, and scallions. Stir in the egg, flour, soy sauce, garlic powder, and salt until just combined.
2. Heat oil in a nonstick skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening gently into 1/2-inch-thick patties.
3. Cook for 3–4 minutes per side until deeply golden and crisp. Transfer to a paper towel-lined plate.

The magic here? Okara keeps these fritters tender inside while the edges turn irresistibly crunchy—no one will guess they’re packed with plant-based protein!

Tip: Serve with a drizzle of sriracha mayo or sweet chili sauce for extra zip.

Okara Granola Bars with Nuts

These chewy, protein-packed granola bars are a genius way to use leftover okara (soybean pulp) for a snack that’s wholesome but feels indulgent.

Ingredients:

• 1 ½ cups okara (fresh or dried, patted dry if wet)
• 1 cup old-fashioned rolled oats
• ½ cup chopped mixed nuts (almonds, walnuts, or pecans)
• ⅓ cup honey or maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix okara, rolled oats, and chopped nuts. Add honey (or maple syrup), coconut oil, vanilla extract, cinnamon, and salt. Stir until evenly coated.
3. Press the mixture firmly into the prepared pan, using the back of a spoon to compact it tightly.
4. Bake for 25–30 minutes until the edges turn golden brown. Cool completely in the pan, then lift out using the parchment and slice into bars.

The okara adds a subtly nutty depth and keeps these bars moist for days—no chalky protein-bar texture here!

Tip: For extra crunch, toast the nuts and oats on a baking sheet at 325°F for 5–7 minutes before mixing.

Okara and Spinach Quiche

This protein-packed quiche is a clever way to use okara (soybean pulp) for a fluffy, savory filling that pairs perfectly with earthy spinach.

Ingredients

• 1 pre-made 9-inch pie crust (or homemade)
• 1 cup fresh okara (or thawed if frozen)
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Prick the pie crust with a fork, then blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium. Add spinach and cook for 2 minutes until wilted. Remove from heat.
3. In a bowl, whisk eggs, milk, salt, and pepper until smooth. Fold in okara, spinach, and cheese.
4. Pour mixture into the pre-baked crust. Bake for 35–40 minutes until the center is set and the top is lightly golden.

The okara adds a subtly nutty richness while keeping the texture luxuriously light—no one will guess it’s made from a tofu byproduct!

Tip: For extra crispness, brush the crust edges with egg wash before baking.

Okara Banana Bread

This moist, protein-packed banana bread gets a sneaky boost from okara (soy pulp), adding a nutty depth without overpowering the classic flavor.

Ingredients

• 3 medium overripe bananas, mashed (about 1 1/4 cups)
• 1/2 cup fresh or dried okara (soy pulp)
• 1/3 cup melted coconut oil
• 2 large eggs
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk mashed bananas, okara, coconut oil, eggs, brown sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold dry ingredients into wet until just combined. Stir in walnuts if using.
4. Pour batter into prepared pan. Bake 50–55 minutes until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

The okara keeps this loaf incredibly tender while adding a subtle earthy note—perfect for breakfast or an afternoon snack with coffee.

Tip: For extra-rich flavor, toast the okara in a dry skillet over medium heat for 3–4 minutes before mixing.

Okara Meatless Meatballs

These hearty, plant-based meatballs are packed with protein and a satisfying bite—perfect for sneaking extra nutrition into pasta night or subs.

Ingredients:

• 1 ½ cups fresh okara (soy pulp)
• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan (or nutritional yeast for vegan)
• 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
• 2 tbsp tomato paste
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix okara, panko, Parmesan, egg, 2 tbsp tomato paste, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, ½ tsp salt, and ¼ tsp pepper until combined.
3. Roll into 1½-inch balls (about 18), place on the sheet, and brush tops with remaining 1 tbsp olive oil.
4. Bake 25 minutes, flipping halfway, until firm and golden.

The okara gives these a surprisingly meaty texture, while the tomato paste adds a savory depth that pairs perfectly with marinara. Tip: Freeze extras for quick weeknight meals—they reheat beautifully in sauce!

Okara and Sweet Potato Curry

This cozy, plant-powered curry is a sneaky way to use okara (soybean pulp) for extra creaminess—no one will guess it’s there!

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 large sweet potato, peeled and cubed (about 3 cups)
• 1 cup okara (fresh or thawed if frozen)
• 1 (13.5 oz) can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until soft. Stir in 2 cloves minced garlic, 1 tbsp ginger, 1 tbsp red curry paste, and 1 tsp turmeric; cook for 1 minute until fragrant.
2. Add the sweet potato, tossing to coat in the spices. Pour in 1 cup coconut milk, 1 cup vegetable broth, and 1 tbsp soy sauce. Bring to a simmer, then cover and cook for 15 minutes until the sweet potato is tender.
3. Stir in 1 cup okara and simmer uncovered for 5 minutes to thicken. Remove from heat; add 1 tbsp lime juice and 1/2 tsp salt. Garnish with cilantro.

The okara melts into the sauce, giving this curry a luscious texture while keeping it vegan—perfect for spooning over rice or scooping with naan.

Tip: Look for okara in the tofu section of Asian markets, or save it after making homemade soy milk!

Okara and Kale Salad with Lemon Dressing

This bright, protein-packed salad turns leftover okara (soybean pulp) into a fresh, satisfying meal with a zesty lemon dressing that balances the earthy kale perfectly.

Ingredients:

• 2 cups tightly packed curly kale, stems removed and torn into bite-sized pieces
• 1 cup fresh okara (or well-drained, patted dry if using leftover)
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted sunflower seeds
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, massage the kale with 1 tbsp olive oil and 1/4 tsp salt for 1–2 minutes until softened and darker in color.
2. Add the okara, Parmesan, and sunflower seeds to the bowl.
3. In a small jar, whisk together the remaining 1 tbsp olive oil, lemon juice, honey, remaining 1/4 tsp salt, and black pepper. Pour over the salad and toss gently to coat.
4. Let sit for 5 minutes to allow flavors to meld before serving.

The okara adds a subtly nutty creaminess that makes this salad hearty enough for a light lunch, while the lemon dressing keeps it refreshing.

Tip: For extra crunch, swap sunflower seeds with toasted pepitas or sliced almonds.

Okara and Mushroom Risotto

This creamy, plant-based risotto gets its rich texture from okara (soybean pulp) and earthy depth from mushrooms—comfort food that happens to be pantry-friendly!

Ingredients:

• 1 cup arborio rice
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup okara (fresh or dried)
• 3 cups vegetable broth, kept warm
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp nutritional yeast (optional, for cheesiness)

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium. Add mushrooms and cook for 5 minutes until browned. Remove and set aside.
2. In the same pan, heat remaining 1 tbsp olive oil. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3. Stir in arborio rice, toasting for 1 minute. Deglaze with 1/4 cup white wine, scraping up any browned bits.
4. Add 1 cup warm broth and 1/2 cup okara, stirring constantly until liquid is absorbed. Repeat with remaining broth, 1/2 cup at a time (about 20 minutes total).
5. Fold mushrooms back in, along with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp nutritional yeast (if using). Cook 2 more minutes until creamy.

The okara adds a velvety, almost custard-like texture to this risotto—no dairy needed! For extra umami, swap half the broth with mushroom stock.

Tip: If using dried okara, rehydrate it in 1/2 cup warm water for 10 minutes before adding.

Okara Energy Bites with Dates

These no-bake bites pack a protein punch from okara (soy pulp) and natural sweetness from dates—perfect for a quick, wholesome snack.

Ingredients:

• 1 cup okara (fresh or dried)
• 1 cup pitted Medjool dates (about 10–12 dates)
• 1/4 cup creamy peanut butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 tbsp shredded coconut (plus extra for rolling)

Instructions:

1. In a food processor, blend dates until they form a sticky paste (about 1 minute).
2. Add okara, peanut butter, maple syrup, vanilla extract, and sea salt. Pulse until the mixture clumps together (30–45 seconds).
3. Fold in shredded coconut by hand, then roll the mixture into 12–14 balls (about 1 tbsp each).
4. Roll each ball in extra shredded coconut to coat, then refrigerate for 30 minutes to firm up.

The chewy texture and caramel-like dates balance the earthy okara, making these bites surprisingly addictive. Store them in the fridge for a grab-and-go energy boost!

Tip: If your okara is very wet, lightly toast it in a dry skillet over low heat for 5–7 minutes to remove excess moisture before using.

Okara and Carrot Muffins

These Okara and Carrot Muffins are a clever way to use leftover soy pulp, turning it into moist, subtly sweet treats packed with cozy spice and earthy carrot goodness.

• 1 cup fresh or dried okara (soy pulp)
• 1 cup grated carrots (packed)
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tsp vanilla extract

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. In another bowl, beat eggs, then stir in oil and vanilla. Fold in okara and carrots until evenly combined.
4. Pour wet ingredients into dry ingredients, mixing just until no flour streaks remain (don’t overmix!).
5. Divide batter evenly among muffin cups. Bake for 20–22 minutes, until a toothpick inserted comes out clean.

The okara keeps these muffins incredibly tender while adding a nutty depth—no one will guess it’s a byproduct! For extra texture, sprinkle tops with rolled oats before baking.

Tip: If using dried okara, soak it in ¼ cup warm water for 5 minutes to rehydrate before adding.

Okara and Lentil Stew

This hearty, protein-packed stew is a sneaky way to use okara (soybean pulp) for a rich, velvety texture that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 cup fresh or frozen okara (thawed if frozen)
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the lentils, okara, diced tomatoes (with juices), 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and stew thickens.
4. Serve hot, garnished with fresh parsley.

The okara melts into the broth, creating a luxuriously thick base that’s way more satisfying than your average lentil soup.

Tip: For extra depth, stir in 1 tbsp miso paste with the broth—it amps up the umami without overpowering.

Okara and Zucchini Fritters

These crispy fritters are a genius way to use up leftover okara (soy pulp) and summer zucchini—light, savory, and packed with plant-based protein.

Ingredients:

• 1 cup fresh okara (soy pulp), patted dry
• 1 medium zucchini, grated (about 1 cup)
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 2 tbsp grated Parmesan cheese
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
2. In a bowl, combine okara, zucchini, egg, flour, Parmesan, soy sauce, garlic powder, and black pepper. Mix until evenly incorporated.
3. Heat olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture, flatten slightly, and fry for 3–4 minutes per side until golden brown and crisp.
4. Transfer to a paper towel-lined plate to drain.

The okara adds a subtle nuttiness and keeps these fritters tender inside while crisping up beautifully—no one will guess they’re made from tofu scraps!

Tip: For extra crunch, swap half the flour for panko breadcrumbs.

Okara and Blueberry Smoothie Bowl

This creamy, protein-packed smoothie bowl is a genius way to use leftover okara (soybean pulp) for a breakfast that feels indulgent but fuels your morning right.

Ingredients:

• 1 cup frozen blueberries
• 1/2 cup okara (fresh or thawed if frozen)
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Toppings: 2 tbsp granola, 1 tbsp chia seeds, fresh blueberries (optional)

Instructions:

1. In a blender, combine frozen blueberries, okara, almond milk, maple syrup, vanilla extract, and salt. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
2. Pour into a bowl and immediately add toppings: sprinkle granola and chia seeds over the top, then scatter fresh blueberries if using.
3. Serve right away—the texture is like soft-serve ice cream but thickens slightly as it sits.

The okara adds a subtle nuttiness and velvety texture that makes this bowl extra satisfying, while the blueberries keep it bright and fruity.

Tip: For a thicker consistency, freeze the blended mixture for 10 minutes before topping.

Okara and Chickpea Patties

These hearty patties are a brilliant way to use leftover okara (soy pulp) and turn it into a crispy, protein-packed meal that even picky eaters will love.

Ingredients:

• 1 cup okara (fresh or dried, rehydrated)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp finely chopped parsley
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the chickpeas with a fork until mostly smooth but slightly chunky. Stir in the okara, breadcrumbs, egg, parsley, cumin, garlic powder, and salt until well combined.
2. Shape the mixture into 6 equal patties (about 1/2-inch thick).
3. Heat olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, pressing lightly with a spatula, until deeply golden and crisp.

The magic here? Okara adds a tender, almost custardy interior while keeping the outside satisfyingly crunchy—no one will guess it’s a byproduct of tofu-making!

Tip: For extra binding power, refrigerate the shaped patties for 20 minutes before frying.

Conclusion

With so many tasty and nutritious ways to use okara, this list proves it’s a must-have for healthy eating! Whether you’re blending it into smoothies or baking it into treats, there’s something here for everyone. Give these recipes a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking!