Okara cornbread (gluten free)

After my tofu making escapade, I had about two cups of okara going begging. Last time I had okara I scramble-fried it but I didn't love it like that. I think its vocation is as a filler - it has a pleasant texture and mild taste - would be good in burgers and that kind of thing. This time I tried baking, veganising this cornbread recipe.

1 1/3 cups cornmeal
1 1/3 tsp bicarbonate of soda
2/3 tsp salt
1 1/3 tbsp ground linseed mixed with 3 1/2 tbsp boiling water
1 1/3 cups fake milk (used dried soymilk)
1 1/3 tbsp molasses
2/3 tbsp veg oil
2 cups okara

Heat the oven to 425F. Grease a loaf tin and line the base. Mix the cornmeal, bicarb and salt in a bowl with a fork. In a separate bowl beat together the linseed mixture, fake milk, molasses and oil. Add the okara to the wet mixture and mix well. Transfer the wet to the dry and mix til just combined (use your hands if you like). Put the mixture in the tin and bake for ~45 min, til firm in the middle.


This remains kind of squishy, but is surprisingly savoury and moreish. Good with green tofu spread and mashed chickpeas. Think the same mixture would have worked quite well shaped into patties and baked on a greased tray.