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Okara Breakfast Sausage

Okara Breakfast SausageOkara is soybean pulp that is left over from making soy milk or tofu. It is still valuable nutritionally and loaded with complete protein. Here is a great way to use it for a breakfast food.

Makes (8) 2-inch breakfast patties.


  • 2 c okara
  • 2 large eggs
  • 1/3 c instant potato buds
  • 2 Tbsp vegetable oil (plus oil for frying)
  • 1 Tbsp gluten flour
  • 1 Tbsp nutritional yeast
  • 1 tsp ground fennugreek
  • 1 tsp ground fennel seed
  • 1 tsp sumac (optional)
  • 1 tsp onion powder
  • 1/2 tsp ground sage
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp sugar


  1. In a large bowl, blend all ingredients well.
  2. Preheat a large skillet or griddle over medium heat. Oil it with one or two tablespoons of vegetable oil.
  3. Form 2-inch patties by hand or in a press. Place on hot pan-griddle and fry about 3 minutes. Turn and fry other side. Turn over again once or twice until patties are cooked through and well-browned.
  4. Serve hot with scrambled eggs. Freeze extra patties in a freezer container or bag between sheets of wax paper.

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