Mix all ingredients except the oil. Add the oil and form a dough. If the okara is very dry, add a little cold tap water. Knead the dough for a few minutes. Roll out as thin as possible on a baking parchment and place on a baking sheet. Using a pastry wheel, split in a grid pattern and prick each cracker with a fork. Bake over medium heat for fifteen to twenty minutes.
(*) Okara is the Japanese technical word for the fiber residue of soybeans, which is produced during tofu production. It still contains about 4 o/o protein and is edible, but difficult to digest due to its high fiber content. It should therefore only be eaten in small quantities and only in cooked or baked form. It can be used as a protein and fiber supplement in homemade bread, broth, meat loaf or in cakes and pastries, where it can replace some of the nuts. Okara has a shorter shelf life than tofu. It can be made more durable by drying it.
Our tip: There are many different types of beans – try a new one!
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