Okara

People eat a lot of okara donuts because they are healthy and still end up gaining weight.

I eat lots of okara donuts because they're healthy, and I still end up gaining weight.

Okara adds texture to soups, stews, casseroles, savory pancakes and baked goods, or it can be made into beanburgers.

Okara is the residue or soy pulp that remains after the production of soymilk and tofu. Although typically considered a waste product in the U.S., okara has been shown to have many promising attributes.

The dietary fiber content of okara is greater than 50%, so its energy content is only half that of wheat flour. Okara alone has some antinutritional qualities; however, fermented okara may have definite dietary advantages.