RE: Learning how to prepare Tofu (beske) my favorite protenious snacks

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So glad you posted this. I make a lot of soy milk which is the filtered liquid after boiling and before curdling with the vinegar/ sour water.

What did you do with the pulp of the soybean that was filtered out before boiling?

That is known as Okara and can be dried and turned into flour. High in protein and fiber. Great in baking but many people just throw it out which is sad.

Regardless I'm happy you learned a great way to save on

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Oh I didn't know that... Maybe I need to learn that

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Hehe that's why I replied. (And also to say hi)

Today I'm hoping to make bread for creative Friday using soy pulp (okara) which is often discarded when making tofu. Also using banana peel which is usually thrown out after eating the banana.

I try to look for opportunity before I throw anything away 😉

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