Okara is Japanese for "honorable pulp" and is the pulpy by-product of making tofu from soybeans. It is insoluble in water, so after blending water and soybeans and filtering out the soymilk, okara is left behind. It is good source of protein and can be used in many vegetarian meals as a meat substitute.


Other names: Soy Pulp

Physical Description

Okara is white or yellow, and can range in size from small chunks to the size of a soybean.

Colors: white or yellow

Conserving and Storing

Store okara in the refrigerator for up to a week.


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