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A food made from soybean pulp; a by-product of soy milk production.
1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 44:
Okara adds texture to soups, stews, casseroles, savory pancakes and baked goods, or it can be made into beanburgers.
1998, Vincent E. A. Rinaldi, Utilization of Okara to Produce Extruded Cereal Products:
Okara is the residue or soy pulp that remains after the production of soymilk and tofu. Although typically considered a waste product in the U.S., okara has been shown to have many promising attributes.
2004, Colin W. Wrigley, Encyclopedia of grain science:
The dietary fiber content of okara is greater than 50%, so its energy content is only half that of wheat flour. Okara alone has some antinutritional qualities; however, fermented okara may have definite dietary advantages.
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okara (food) on Wikipedia.Wikipedia 