Okara flour

A byproduct of the tofu-making process, made from the leftover soybean pulp. It is high in fiber and protein and can be used in a variety of recipes, including breads, muffins, cookies, and cakes, offering a nutritious alternative to traditional flours. Okara flour is particularly beneficial for individuals seeking high-fiber, high-protein dietary options, including vegetarians and those looking to reduce food waste.

Okara flour was discovered on December 8th 2021 and it currently has a search volume of 590 with a growth of -42%.