This recipe is inspired/adapted from the Tofu cake recipe from the Korean Vegan Cookbook. When I make soymilk at home, the remaining blitzed up cooked soybeans (the leftover pulp), is called Okara. It's a really great ingredient for adding to vegan sea cakes, nuggets, or muffins. You can also mix it into dog food or give it to chickens for a tasty snack. (I learned about Okara in my Vegan Pantry Cookbook) I'll the link to my soy milk recipe below. There is also a video where you can see what the by product looks like.
I mixed the Okara (which has great texture), with chopped bell peppers, scallions, nori, and shiitake mushrooms. The flavour is of these is just so good. I love the hint of sea the nori offers. As suggested in the Tofu Cake recipe from the KV book. I used Just Egg to dip the cakes into before frying in olive oil. You can make your own egg substitute by mixing together plant milk, potato starch, and turmeric. (I'll share measurements below) I tested both methods. I think I like the Just Egg better....but the other method is really delicious too. The turmeric adds an earthiness that is definitely notable. You can't go wrong with either options. I would say the benefit of using the DIY vegan egg is that it's more affordable and accessible, depending where you live. When I make a batch of these I do all the dunking and frying at once. Then I keep them in the fridge and heat them in the oven during the week for quick meals.
I make a quick creamy guachjang dressing to dip these in, and the combination is divine.
Okara "Sea" Cakes Recipe
Yield: 20 cakes (approx, depends how big you make them)
Sea Cake Mixture
Cooking the Cakes
***Egg Subtitute for Dipping
Whisk together 3/4 cup plant milk, 2 tbsp potato starch & 1 1/2 tsp turmeric. If you have it, I also like to season the mixture with Kala Namak (It's a black Sulphur based salt that tastes like egg)
Hey! I'm Trisha