This is our modern and vegan take of #68 of the 100 Tofu Recipes from the Edo period in Japan. You won’t believe it’s made from okara!
330 calories (2 patties)
Rate This Recipe!
About This Recipe
By: Noriko Shindo
I’ve always disliked Okara – that dry, crumbling by-product of Tofu and Soy milk. Then I ran into this recipe online but found it had a lot of non-local ingredients. So, I replaced everything imported so that you can just walk into a supermarket to get the ingredients. Trust me, you will never look at Okara in the same way again!
- 250g Okara
- 200g Cooked Brown Rice
- 90g Yamaimo (山芋)
- 30g plain flour
- 30g Potato Starch
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Parsley (dry or chopped fresh)
- 1 Teaspoon Paprika
- 1 Teaspoon Ground Cumin
- 3 Tablespoons Ketchup
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Miso (Or 2 Tablespoons nutritional Yeast)
- Oil for cooking
- Buns, vegetables, sauces for making into a burger
Yet another recipe packed with protein and fibre! If anyone ever tells you they are out of ideas for plant-based protein….this one’s for you.
- Iron (Helps function of hemoglobin) 17% 17%
- Protein (helps strengthen bones, heart, and muscles) 14% 14%
- Dietary Fiber (helps lower blood cholesterol and aids with constipation) 12% 12%
Step by Step Instructions
Skin and grate the Yamaimo in a bowl and add the ketchup and the soy sauce, and mix. Set aside.
In a separate bowl, mix together the flour, potato starch, baking soda, salt, and spices.
Add in the okara, rice, and the Nagaimo mix made in step 2 and mix thoroughly.
Cut into 8 equal pieces and make into patties.
Heat a pan with oil on mid heat, and grill both sides of the patties until they are brown (about 4-5 min each side).
Serve on buns with vegetables, sauces, and spreads of your choice, and enjoy!