Curried Okara Salad and Soy Lovers Meal
カレーおからサラダ＆だいずLOVER’Sごはん

I read somewhere that fresh Okara is only good for a few days, so I decided to use the rest of the Okara I had and make salad.

Remember Okara?

A byproduct from my recent soy milk production?

First things first.

I wanted to dress my Okara with mayo, so I made some.

This ↓ is the recipe I’ve been using for a long time.

https://www.thebuddhistchef.com/recipe/vegan-mayonnaise/

It requires only a few basic ingredients, it’s easy to make, and it tastes great.

This time I didn’t have a lot of ideas to use mayo after this salad, so I cut the recipe in half.

Okara is soft and mushy, so I added some crunchiness with radish, cauliflower, and red onion, which also gives a nice fresh spiciness (if you have to choose only one thing, pick onion).

I simply dressed them with my homemade vegan mayo, curry powder, salt, and a little sugar.

This was so good!

Kind of reminded of my mother’s potato salad.

I was going to serve my salad for lunch, and I decided to do a Japanese-themed meal.

This is sesame soy-milk miso soup.

The soy milk curdled, but I personally didn’t mind.

Now I have to call this Soy Lovers Meal because there is so much soy in this meal.

Okara, Natto, soy milk, and miso.

Can you find them all?