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Wondering what to do with leftover soybean pulp? Make your own okara tempeh! This homemade tempeh is high in protein, has no bitterness, and can be used in countless ways!
⭐️ Why You Should Try It
- A great way to use leftover soybean pulp. If you are looking for a waste-free recipe, I’ve got you covered with this okara tempeh. It uses the soybean pulp left after making homemade soy milk. Do not trash the pulp anymore, use it to make delicious tempeh!
- High in protein. This tempeh is naturally high in protein, thanks to the high-protein content of soybeans.
- Great taste. Okara tempeh is one of the best tempeh I have ever had! It has no bitterness, a smooth texture, and a delicate mushroom flavor. It’s definitely a must-try!
- Versatile. Use it as a base for plant-based burgers, bolognese, or vegan meatballs. It can also be marinated and pan-fried.
📘 What is Okara
Okara is the pulp left after straining homemade plant-based milk, whether it is almond milk, soy milk, or any other nut or seed milk. While this pulp can be used in baking, it can also be used in savory recipes. Introducing okara tempeh!
🫛 Ingredient Notes
Here are the ingredients that you will need to make this okara tempeh:
- Soybean pulp – Use the pulp left after straining homemade soy milk. Be aware that for the best results, I highly recommend using the pulp leftover after making soy milk, not other types of plant-based milk.
- Tempeh starter – Sold in powdered form, tempeh starter is essential to make tempeh, just like cultures are vital to produce yogurt. You can get your tempeh starter here or here.
- White vinegar – The addition of white vinegar helps lower the PH, preventing bad mold from growing.
🥣 How to Make It
Prepare the tempeh
- Dry the okara. Once your soy milk has been strained, spread the leftover pulp on a baking sheet lined with a clean kitchen towel to let the pulp dry. Let it dry for about one hour at room temperature.
- Combine with vinegar. Once the okara has dried a bit, transfer it to a mixing bowl. Add the white vinegar and stir well to combine.
- Sprinkle the tempeh starter. Add the tempeh starter to the bowl and stir again to combine.
- Prick a freezer bag. Prick a freezer bag with a fork or toothpick to make 8-10 holes. This will allow the tempeh to “breathe,” letting the mold grow better.
- Transfer the okara. Add the okara mixture to the freezer bag and pack it tightly into a loaf of about 1-inch thickness. I usually fill half of the bag and fold it in half.
Incubate it
- Set up the Instant Pot. Add about 1 cup of water to the Instant Pot liner. Place the loaf on top of the steam rack, ensuring it doesn’t touch the water. Close the Instant Pot with the lid.
- Turn it on. Set the Instant Pot on yogurt mode “Less” for 20 hours.
- Incubate. After about 20 hours, if you look closely, you should see some white mold starting to form. That’s a good sign! Use a paper kitchen towel to remove the excess condensation on the lid and on the bag. Close the Instant Pot with the lid again and leave it inside for another 15-20 hours. The mold will keep growing.
- Remove from the bag. After about 35 hours, your tempeh should be completely covered with white mold and hold together like a brick. The tempeh is now ready to use!
Note: I usually leave the tempeh loaf in the Instant Pot for 20 hours with yogurt mode ON, then another 15-20 hours with the Instant Pot turned off. Finally, I transfer the tempeh to a warm room or next to a radiator until firm, usually another 10 hours.
📔 Tips
- Use a good-quality tempeh starter. For optimal results, use a good quality starter. Stay away from the cheap ones. One more thing: ensure that your starter is not expired.
- Be patient. Let the tempeh incubate until it is completely covered with white mold. Otherwise, it will not hold together well and might crumble. Don’t be impatient! If incubated for at least 48 hours, your tempeh should be perfectly sliceable and will not crumble, even less than regular tempeh!
- Remove the condensation. If you see too many water droplets in the Instant Pot, use a clean kitchen paper towel to wipe it.
- If your kitchen is cold, leave the Instant Pot in yogurt mode for 30 to 40 hours. Do not turn it off after just 20 hours.
🍛 How to Use It
You can use okara tempeh the same way you would use regular tempeh. Here are a few ideas on how to use okara tempeh:
- Burgers: Tempeh makes a good base for homemade burger patties. You can also use it in Bao buns, like these Saté Bao with Kale Pesto, in place of the tofu.
- Sauté: Cut into thick slices or cubes and marinate. Then, pan-fry for a few minutes on each side. Add the leftover marinade and cook for another few minutes to coat the tempeh with the sauce.
- Crumble: Use it to prepare a plant-based bolognese sauce.
- Add to curries: Add diced okara tempeh toward the end of cooking to curries or soups for extra protein.
❄️ Storing
- To store: This okara tempeh will keep for up to 7 days in the refrigerator.
- To freeze: Once the tempeh is completely cool, wrap it in cling film and transfer it to a freezer bag. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator.
💬 FAQ
Can I use other types of okara (from almond milk, oat milk, etc.) to make this tempeh?
While I haven’t personally tried it yet, I doubt it will work, as other nuts or grains do not contain as much protein as soybeans. Rhizopus mold needs to digest protein and sugar to grow.
There is no sign of mold after 20 hours. What should I do?
Depending on the temperature, the mold might take longer to appear. Incubate your tempeh for another 24 hours in Yogurt mode. The mold should grow during that time.
Does this tempeh hold up well in soups and stews?
You can use this tempeh in soups, stews, and curries, but it must be added at the last minute. Otherwise, it will become soft and might fall apart.
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Okara Tempeh
Wondering what to do with leftover soybean pulp? Make your own okara tempeh! This homemade tempeh is high in protein, has no bitterness, and can be used in countless ways!
Ingredients
Okara Tempeh
- 1 and 1/2 cups okara (leftover soybean pulp from making homemade soy milk)
- 1 tsp (5 ml) white vinegar
- 3/4 tsp tempeh starter
Instructions
Okara Tempeh
- Line a baking sheet with a clean kitchen towel. Spread out the the soybean pulp over the kitchen towel and let it dry for about 1 hour at room temperature.
- Next, transfer the soybean pulp to a mixing bowl. Add the white vinegar and stir using a wooden spoon to combine. Sprinkle the tempeh starter and stir again.
- Prick a small freezer bag with a thin fork (or toothpick) 8-10 times to create small holes in the plastic bag. Add the soybean mixture to the freezer bag and pack it tightly into a loaf of about 1-inch thickness. I usually just fill half of the bag and fold it in half.
- Add about 1 cup of water to the Instant Pot liner. Place the loaf on top of the steam rack, making sure it doesn't touch the water. Close the Instant Pot with the lid.
- Set on yogurt mode "Less" for 20 hours. After 20 hours, you should see some while mold. Use a paper kitchen towel to remove the excess condensation on the lid and on the bag. Close the Instant Pot with the lid again and leave it inside for another 15-20 hours. If your kitchen is cold, turn the Instant Pot on yogurt mode again.
- Check again after that, the mold should have grown even more. At this point, if the loaf is firm and fully white, you can remove it from the plastic bag and use immediately, or keep in the refrigerator for up to 7 days. If your loaf is not fully covered with white mold, place it in a warm room or next to a heat source for another 10-15 hours, the mold will keep growing.
- Use the tempeh in curries, burgers, stir-fries, etc!
Notes
- Use a good-quality tempeh starter. For optimal results, use a good quality starter. Stay away from the cheap ones. One more thing: ensure that your starter is not expired.
- Be patient. Let the tempeh incubate until it is completely covered with white mold. Otherwise, it will not hold together well and might crumble. Don’t be impatient! If incubated for at least 48 hours, your tempeh should be perfectly sliceable and will not crumble, even less than regular tempeh!
- Remove the condensation. If you see too many water droplets in the Instant Pot, use a clean kitchen paper towel to wipe it.
- If your kitchen is cold, leave the Instant Pot in yogurt mode for 30 to 40 hours. Do not turn it off after just 20 hours.
Nutrition
Serving: 100 g | Calories: 110 kcal | Carbohydrates: 2 g | Protein: 11.5 g | Fat: 4 g | Fiber: 8 g
Disclaimer: The nutrition information provided is an estimate only and may vary depending on the ingredients, brands, and substitutions used. We cannot guarantee its accuracy and are not responsible for any discrepancies.
Did you make this recipe?Please leave a comment and rating below!
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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