From Northwest VEG member Stephanie Lucas:
Okara is an often overlooked, nutritious by-product of soy milk and tofu production. This is one of several recipes I made up years ago when I was trying to find ways to use okara since it was so available and cheap/free. Fresh okara can be found at Ota Tofu on Stark St. (plus other outlets), and was free until recently. Now available in huge bags for $2, it's still a bargain. I've found that it freezes really well, so I split it up into multiple, small (1 to 2 cup) containers to use when desired. This is a simple, versatile recipe that can be baked in muffin/cupcake tins for individual servings, or as a loaf in a bread pan.
Savory Okara Cakes
1 c. okara
1 c. rolled oats
1/2 c. nutritional yeast
1/4 c. ground flax seed
1 onion (chopped)
1 pkg. Soy Chorizo (Trader Joe's or Grocery Outlet))
1/4 c. oil
1 T. prepared mustard
1 t. garlic granules (or fresh cloves)
1/2 t. smoked paprika
1/2 t. cumin
Stir together the dry ingredients, then add the moist/wet and mix thoroughly. Press a heaping tablespoon into mini muffin/cupcake tins, or you may use regular sized muffin/cupcake pans for a wider and thinner 'patty.' Makes approx. 28 mini cakes. Bake at 350 degrees for 20 to 25 minutes--or until browned. If making a loaf, press into a bread pan and bake at 350 degrees for approx. 1 hr or until top browned.