(Learn more about the history of tofu.)
What to do with the leftovers from making tofu or soymilk? It’s called okara, and it can be a delicious granola-type breakfast:
Our friend Alberto of Alberto Ristorante in Ottawa makes everything delicious, including our food-grade soybeans. This is his recounting of what he did to make them so.
Soak food-grade soybeans overnight, then cook until tender – 1.5-2 hours in chicken broth. Strain. Put the beans in the food processor with
dry mustard powder
fresh pressed garlic (1-2 cloves)
Form the processed bean mixture into a cake, and pan-fry in olive oil or butter until they are brown and smell delicious. These burgers freeze well.
Soak about 2 pounds of food-grade soybeans overnight, and cook beans in water or broth with about 3 inches of liquid above the beans. Cook beans until nearly tender, then raise heat and add:
1 c. red wine (though white is okay)
sautee onion, carrot, and celery and add it to the beans with a crushed tomato
salt and pepper to taste.