Soy pulp, the leftover from soy milk, is a versatile ingredient that transforms into a delicious, protein-rich "meat floss" with just a few steps. Here’s an easy recipe to zero-waste cooking.
Ingredients: 2 cups cooked soy pulp, 2 tbsp soy sauce, 1 tbsp maple syrup (or sugar), 1 tsp smoked paprika, ½ tsp garlic powder, 1 tbsp nutritional yeast, 2 tbsp oil (optional, for crispiness).
Steps:
1. Drain & Dry: Squeeze excess water from soy pulp until it’s crumbly. For best results, oven-dry at 150°C (300°F) for 10–15 minutes to remove moisture.
2. Season: Mix soy pulp with soy sauce, maple syrup, paprika, garlic powder, and nutritional yeast. Stir until evenly coated.
3. Cook: Heat oil in a pan over medium-low. Add the mixture, stirring constantly for 5–7 minutes until the pulp dries out and turns golden. For extra crunch, air-fry at 160°C (320°F) for 8–10 minutes, tossing halfway.
4. Shred: Once cooled, pulse in a food processor 2–3 times until it resembles fluffy floss. Store in an airtight jar for up to a week.
Enjoy this savory, plant-based floss on toast, salads, or porridge—a sustainable twist on a classic favorite!
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