Okara "chicken" parmigiana

This recipe adds another step to the Okara "chicken" nuggets recipe, but it is totally worth it as it is so delicious.  Remember that you can stagger all the cooking stages.

(4 servings)

Ingredients:

1 x recipe Okara "chicken" nuggets, cooked in a square pan

1 1/2 cups prepared tomato sauce

1 tbsp. chopped fresh basil

1 tsp. oregano

1 clove garlic, minced

1 cup Mozzarella

2 tbsp. Parmesan

Method:

1. Follow recipe for Okara “Chicken” Nuggets up to Step 4.  Instead of cutting into nuggets or strips, cut into quarters.  Proceed with crumbing and frying.

2. Preheat oven to 200oC.  Combine tomato sauce with oregano, basil, and garlic.  Spread a thin layer of sauce on the base of a greased baking dish, and top with the fried “chicken” squares.  Top with remaining sauce, and sprinkle with mozzarella and Parmesan.  Bake for 20 min., until cheese is melted and golden.

Okara "chicken" nuggets (or strips)

This is the kind of recipe that throws some people into a panic: it’s got two cooking stages!  But never fear.  Neither of the stages takes a long time in terms of labour, and you can break up the task: cook the “chicken” mixture up to four days ahead and cut and crumb when you’re ready.  In fact, the cooked "chicken" mixture is a great standby to have in the refrigerator.  It can be the base for so many things, from a simple breakfast sandwich to a "chicken" Parmigiana.

(4 servings)

Ingredients:

For “chicken” –

2 large chicken stock cubes (or 4 small)

1/4 cup boiling water

1 tsp. soy sauce

1 tsp. Worcestershire sauce

2 tsp. yellow (German) mustard

1 1/2 cups okara

3/4 cup flour

2 tbsp. gluten

1 tsp. salt

1/2 tsp. oregano

1/4 tsp. thyme

1/4 tsp. pepper

For crumbing and frying –

1/2 cup dried breadcrumbs

1/2 cup flour

1 tsp. garlic powder

1/2 tsp. baking powder

salt and pepper to taste

1 egg

1/2 cup buttermilk (or 1/4 cup milk whisked with 1/4 cup yoghurt)

oil for frying

Method:

1. Dissolve stock cubes in boiling water.  Add soy and Worcestershire sauces and mustard; set aside.  Combine okara, flour, gluten, salt, oregano, thyme, and pepper.  Add stock mixture, and knead with hands until well combined.

2. Press mixture firmly into a greased cake pan, and cover with foil.  Place in a frying pan, and fill frying pan with enough boiling water to come halfway up sides.  Cover, and bring to the boil.  Reduce heat to medium-high, and cook for about 45 min., until set and firm.  Remove from heat, peel off foil, and allow to cool completely.  (Mixture will get even firmer as it cools.)

3. In a ziplock back, combine breadcrumbs, flour, garlic and baking powder, and salt and pepper to taste.  Whisk together egg and buttermilk.

4. Unmould “chicken” mixture.  Cut into small rounds or ovals with a cookie cutter for nuggets, or into strips with a knife for chicken strips.  Dip nuggets or strips into egg mixture, and as they’re dipped drop them into the bag.  When they’re all done, seal bag, and shake.  Fry nuggets or strips in hot oil until golden, and drain on crumpled paper towels.  Serve with the dipping sauce of your choice, or in a sandwich with mayo, lettuce and tomato.   

Soysage

This isn't my recipe - it's from Shurtleff and Aoyagi's Book of Tofu, which is just about the only book you need if you're interested in soy DIY.  While this is yummy, and a good and basic faux meat, I'm not an "I can't believe it's not sausage!" kind of person, and I think it's best if we learn to appreciate these kinds of recipes for what they really are, rather than what they're trying to be.  Serve fried soysage as part of your breakfast fry up, or in a muffin, biscuit, or burger bun.  You can also form the mixture into sausage shapes, wrap in baking parchment and foil, steam until set, and serve like hot dogs with all the trimmings.  Don't forget the ketchup and mustard!

Ingredients:

1 1/2 cups okara

3/4 cup wholemeal flour

2 tbsp. Maggi seasoning or soy sauce

1 tsp. mustard

1/2 tsp. salt

1/4 tsp. oregano

1 clove garlic, minced

dash pepper

1-5 tbsp. milk (dairy or soy) or water

Method:

1.  Preheat oven to 180oC.  Combine all ingredients except milk or water, until well mixed.  Add just enough liquid to make a medium-firm dough.

2.  Oil the inside of a cylindrical mould (a nut loaf tin is good for this) and pack mixture in.  Cover with foil.  Place in baking pan and pour in enough water to come 2.5cm up the side of the pan.  Bake for 30 min.

3.  Allow mixture to cool in moulds, then shake out.  Cut into slices and fry like sausage.  

Thai soy cakes

Other than the breads (which don’t really count seeing as they’re the Staff of Life and everything), this is my favourite way with okara.

(Makes 12 soy cakes)

Ingredients:

1 cup okara, firmly packed

150g tofu

3/4 cup rolled oats (not instant oats)

2 slices fresh bread, cut into pieces

1 Spanish onion, finely chopped

1 tbsp. minced garlic

1 tbsp. sweet chili sauce

1 tbsp. chopped mint

3 tbsp. chopped coriander (cilantro)

1 tsp. salt

1 egg

cooking spray

extra sweet chili sauce, or fresh salsa of your choice, to serve

Method:

1. Place all ingredients in a bowl, and mix with your hands, mashing the tofu and the bread as you go, until well combined and cohesive.  Allow mixture to rest 20-30 min.

2. Heat griddle over medium heat and coat with cooking spray.  Form mixture into 12 cakes.  Cook cakes for a few minutes on each side until golden.  Serve with sweet chili sauce or the fresh salsa of your choice.