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Okara (soybean meal/pulp) is great for vegan baking and cooking as it is mild in flavor but absorbs seasonings well. Okara can be used as an ingredient in vegetarian patties, burgers, or meatballs and is a convenient egg substitute in cookies and in any baked goods that don't use yeast.
For vegan baking and cooking (1 egg = 1 tablespoon of raw/ wet okara + 2 tablespoons of water) to add moisture to baked products goods such as breads, muffins, and cookies. Dried Okara can be used as a gluten-free replacement for wheat flour.
INGREDIENTS: non-GMO, whole soybeans, water
The first generation of the Uyehara family who ran the tofu factory didn’t set out to become the largest tofu manufacturer in the Hawaiian islands today. Instead, the patriarch Kamesaburo just wanted to provide for his family’s needs.
The first tofu shop was located on Dillingham Boulevard near what is now Honolulu Community College. In 1964, Aloha Tofu moved to the Ala Moana Farmers Market where the business grew until a fire wiped out the factory in 1966.
The family joined together and Kamesaburo rebuilt the factory and started over. In 1976, their hard work and determination were rewarded when the Uyehara family established their own factory on Akepo Lane in Kalihi, where it still stands today.
Learn more here.