Now, I can't stop cooking with okara (soy pulp). There are nothing but benefits about using okara in my cooking. 1. It costs almost nothing, because it's basically the leftover of making soymilk for homemade tofu. 2. Okara retains more than 20% of the protein from whole soybeans and it's also rich in fiber. 3. It tastes good!
I made madeleines with okara, and they were so delicious. Here's my recipe. These are much lower in calories and healthier than regular madeleines.
Okara Madeleine
Ingredients (for 12 shell-shaped Madeleines)
5 oz okara
3 oz butter, room temperature
2 oz raw brown sugar
2 medium-size eggs, whisked
1/4 cup soy milk (un-sweetened)
1 teaspoon vanilla extract
1 teaspoon baking powder
2 oz whole wheat flour
1 oz almond meal
Procedure
1. Saute the okara in the pan to make the excess moisture evaporate for about 5 minutes. Set aside to let it cool down.
2. In the KitchenAid, whip the butter. Add the sugar in 2 times and continue to whisk until the sugar is dissolved.
3. Slowly add the eggs and whisk together. Add the soy milk and vanilla extract.
4. Add the okara and continue to whisk until smooth. Turn off the KitchenAid.
5. Sift together the baking powder, whole wheat flour, and almond meal. Add the flour mixture to the okara batter in 2 times and gently fold with a spatula until fully incorporated.
6. Pour the batter into the madeleine mold (oiled and dusted with flour). Bake in 350F degrees oven for 30-35 minutes.
