So I’ve been making tofu like a mad woman…ever since I received my amazing Soybella soy/nut milk maker (yeah, yeah, I have a small-appliance-addiction problem; we’ve already established that). I’ll post my tofu-making process shortly (once I have the process down pat).

In any event, the only problem with the tofu-making process is that one is invariably left with the pulp of the soybeans–a rather wonderful substance called, apparently, “okara.”

This magical stuff is full of all kinds of good stuff–indeed, it is low in saturated fat, and very low in cholesterol and sodium. It’s also a good source of calcium, copper, selenium, and manganese.

Now, I have scads of this stuff because of my DIY tofu experiments. I took a whack at making vegan chicken nuggets with it, and they weren’t bad, but not quite worthy of a post. Believe it or not, I don’t post everything I make: I make tons of stuff that just doesn’t turn out well enough to ever make again (don’t even ASK me about my vegan frittata disaster!!). Alternatively, I sometimes make something promising, but not quite post-worthy.

Here’s a picture of my less-than-perfect okara nuggets (with some of my homemade tofu on the side!). They look better than they tasted because the texture wasn’t quite right:

Today, however, I decided to try using okara as a base for a creamy salad dressing. The okara itself has no taste whatsoever, so I adapted and conflated two very tasty recipes I have for vegan Caesar salad dressing. One recipe calls for hummus as a base, the other for cashews. The one below uses okara, and it turned out even better than the other two recipes!

Okara Caesar Salad Dressing

• 1/2 cup okara
• 1/2 cup vegetable broth
• 4 cloves garlic
• 1/4 cup nutritional yeast
• 1.5 TBS dijon mustard
• 1/4 cup lemon juice
• 1 TBS capers with brine

Throw it all in a blender and blend like hell!

Now drizzle that delicious stuff on a grilled romaine head. And don’t forget to sprinkle on some of this!

This is even better than when I discovered aqua faba!!!

Super delicious and incredibly healthy! It’s very creamy and tastes like a rich, fat-laden Caesar Salad dressing!

Oh, and the song of the day is Wilco’s “I am Trying to Break Your Heart” because I used to be obsessed with the album Yankee Hotel Foxtrot and, though I haven’t listened to it in years,  I heard this song out of the blue today!