Okara (soy pulp) is the nutrient-dense, fiber-rich solid left behind after filtering puréed soybeans during the production of soy milk and tofu. Mild in flavor with a crumbly texture similar to moist cornmeal or fine breadcrumbs, it is packed with dietary fiber, plant protein, calcium, and iron. It’s an ideal zero-waste binder for plant-based patties, meatballs, and baked goods.
Okara (or tofu) Broccoli Bites
- 12- ounces broccoli (steamed and riced)
- 1 cup okara (or soft tofu)
- 1 flax egg (1 tablespoon ground flaxseed whisked with 3 tablespoons hot water)
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon smoked paprika
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Preheat the air fryer: Set your standard air fryer to 375°F (190°C) for 3 to 5 minutes.
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Make the mixture: In a medium bowl, combine the steamed and riced broccoli with the okara (or tofu). Stir in the flax egg, garlic, thyme, salt, black pepper, and paprika. Mix thoroughly until well combined and packable.
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Shape the bites: Form the mixture firmly into 12 equal bite-sized rounds or small slider-style patties.
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First side cook: Line the air fryer basket with a fitted perforated parchment sheet or silicone liner. Place 6 bites in a single layer with space between them. Lightly spritz the tops with oil spray. Air fry at 375°F for 10 to 12 minutes, until the tops are set and lightly golden.
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Flip and crisp: Remove the parchment/silicone liner. Flip the bites directly onto the bare, perforated air fryer basket rack to allow full bottom airflow. Lightly spritz the newly exposed tops with oil spray.
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Finish cooking: Air fry for an additional 6 to 8 minutes, until golden and crisp around the edges.
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Repeat and serve: Transfer to a plate and repeat with the remaining 6 bites. Serve warm with peanut sauce and fresh cilantro.
JL Fields 