how many grams in a tablespoon of okara?

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things people ask

• How much okara should I add to scrambled eggs?
  One to two tablespoons (7.6-15 g) per two eggs is the sweet spot. The pulp soaks up some of the egg liquid and gives the curds a softer, almost custardy texture without tasting beany. Stir it in with the raw eggs before they hit the pan so it disperses evenly — clumps of okara dropped onto cooking eggs stay visible.
• Does a tablespoon of okara work as a binder in meatballs or burgers?
  Yes, and it's a decent stand-in for breadcrumbs or oats. One tablespoon per 100 g of ground meat holds the patty together while keeping it juicy, since okara releases moisture slowly as it cooks. Two tablespoons per 100 g starts to lighten the texture noticeably, which is good for meatloaf but soft for grill-cooked burgers.
• Can I add okara to a smoothie by the tablespoon?
  One to two tablespoons blends in cleanly and adds about 1-2 g of fiber per tablespoon along with a small amount of soy protein. Beyond two tablespoons the smoothie gets gritty unless you blend on high for at least 30 seconds. Pair it with banana, oats, or peanut butter — flavors that mask soy's mild beaniness.

related conversions

• Okara: cups to grams
• Okara: teaspoons to grams
• Okara guide