Working with okara

Okara- the pulp left from making soy milk. After making tofu the other day, I grabbed this recipe to make some really moist healthy carrot muffins. I think it’s vegan too (no eggs)! I added walnuts and craisins on top to add some more flavor. Turned out quite well!

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I still have quite a bit of okara left- may try substituting the carrots with zucchini next!

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Tofu making

Comprehensive Tofu recipe found here-
http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/

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Soaked soybeans overnight in cold water.

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Blended soybeans and water thoroughly.

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Boiled soybean blend in 5 cups of water for around 12 minutes.

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Strained out soy milk through cheese cloth. Excess pulp is called okara. The liquid is the soy milk! Tastes fresh!

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Line the strainer with cheesecloth. I only had a small bag cloth so I used an unopened meshy cleaning cloth.

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Added the coagulant- in this case i used Epsom salt. The milk will start to clump.

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Poured coagulated milk in ghetto tofu press. I used a strainer with a bowl underneath.

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After about 30 minutes the tofu was pretty solid! Still a bit too soft to my liking but I was impatient and hungry!