That's okara! :) It's a traditional food in Japan, Korea and China
While relatively flavourless when eaten on its own, it can be used in stews such as the Korean biji-jjigae or in porridges. It's also used as an addition to baked goods such as breads, cookies and muffins, and can serve to create a crumbly texture in these foods.
In Japan it is used in a side dish called unohana which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and shiitake mushrooms.
Okara can be used to make tempeh, by fermenting with the fungus Rhizopus oligosporus, using a tempeh starter, or to make presscake tempehs that use ingredients such as brown rice, bulgur wheat, soybeans and other legume and grain combinations.
Okara is also eaten in the Shandong cuisine of eastern China by steaming a wet mixture of okara that has been formed into blocks of zha doufu also known as xiao doufu or cai doufu.
The product is sometimes used as an ingredient in vegetarian burger patties. Additional uses include processing into a granola product, as an ingredient in soysage and as an ingredient in pâtés.
However, I usually make it into brownies:
- ~100g okara
- ~100g buckwheat or spelt flour
- ~80g coconut blossom nectar / maple syrup / date syrup / raspberry jam
- ~3 heaped tbsp cocoa powder
- ~3 heaped tbsp chocolate chips or broken chocolate
- ~80g melted coconut oil
- tsp vanilla extract
- anything else you like
Mix it all together, adding a bit of your favourite mylk if it is too dry, or more flour if it is too wet
Bake in a greased tray for ~20 min at 180 degrees Celsius