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Vegan Biji (Okara) Scramble Recipe

April 16, 2011

Vegan Biji (Okara) Scramble

When we previously blogged about making soy milk, and using the soy bean left after straining the milk, biji or okara, for making biji jigae, Sunnie mentioned that I use the biji to make a scramble for breakfast. Several people, including Julia and Katherine asked for the recipe, so here it is!

Remember, Biji is very good for you, with tons of protein, calcium and is higher in fiber than tofu. So if you make your own soy milk, you should definitely not be throwing it away. This is an easy and yummy use for biji. I love breakfast food, so it’s something that I really enjoy making. I hope you enjoy it as well.

Vegan biji (okara) scramble recipe

serves 2 (with breakfast sides like juice, toast, cereal, breakfast potatoes, etc.)

¾ – 1 cup of packed, pressed biji/okara
1 tsp onion powder
1 tsp garlic powder
1 Tbs nutritional yeast
½ tsp turmeric
1 Tbsp soy milk
1 tsp corn meal
veggies (we used chives and tomatoes from our backyard garden, but mushrooms, spinach, broccoli, kale would all be good)
salt and black pepper to taste


  1. Combine the biji in a bowl with all of the ingredients except the veggies and salt/pepper. Your biji should be quite dry from pressing the soy milk. Mix well.
  2. Add the biji mixture and the veggies to a pan with a little bit of oil and cook over medium-high heat, mixing them together and stirring and flipping the biji so that it lightly browns. You can use whatever vegetables you want. We went with fresh chives and some cherry tomatoes from our garden on the side.
  3. Cook for 5 – 10 minutes until the vegetables are cooked to the desired tenderness and the biji is lightly browned on both sides.
  4. Add salt and pepper to taste and serve with your favorite breakfast sides!

Biji / Okara scramble

The biji will brown slightly, so you will need to turn it over and stir it so that the vegetables cook and the biji browns nicely.

Vegan Biji (Okara) Scramble Enjoy!

20 Comments leave one →
  1. April 18, 2011 6:57 pm

    Dag. I forgot all about that biji in my fridge. I guess 2 weeks is too long for it to stay fresh and non-poisonous?

    • Bill permalink*
      April 18, 2011 7:47 pm

      Heh heh. I’m guessing probably so, but you could give it a quick sniff, and you’ll probably be able to tell from that…. Good luck! 😛

  2. April 19, 2011 12:55 pm

    Awesome, I can’t wait to make this! Thank you for posting the recipe, I was super curious about this. 🙂

    • Bill permalink*
      April 19, 2011 9:18 pm

      No problem! Hope you enjoy!

  3. April 20, 2011 6:53 am

    Wow, thank you! It looks like what I do to scramble tofu, so I have the ingredients on hand. Must make some soymilk and use the okara this time for a scramble, I usually use it in oatmeal tea biscuits… 🙂

    • Bill permalink*
      April 20, 2011 8:54 am

      Yes, it’s very similar to scrambled tofu; although, a very different texture of course. We haven’t used biji in baking yet. Keep meaning to, but between biji jigae and scrambled biji, we never seem to have any left for baking!

  4. Kate permalink
    November 13, 2011 8:43 pm

    Thanks for the recipe! It’s great! 🙂 I have been making this like crazy. (Also I really enjoyed your 2010 kdrama review. My sister got me hooked on korean television and I thought your recap was great!!) 🙂

    • Bill permalink*
      November 13, 2011 9:00 pm

      Thanks for the kind words, Kate. I’m so glad you’re enjoying the biji scramble. We’ve got a batch of fresh biji in the fridge right now that I may have to scramble soon. It’s always a toss up of whether it’s going to end up as jigae or a scramble!

      • Kate permalink
        November 21, 2011 9:36 pm

        I really want to try your jigae recipe too! It looks delicious!! I’m tempted to try to make my own kimchi for it, but maybe I will start with the soup and work up to the kimchi later. 😉

      • Bill permalink*
        November 22, 2011 8:33 pm

        You definitely should try the jigae! And Sunnie just posted about kimjang season, so now’s the time for making kimchi. You can do it! Aja! Fighting! 🙂

  5. Kate permalink
    November 22, 2011 9:33 pm

    The kimjang post and your encouragement have totally convinced me to work on my own kimchi so I’ll give you guys all of the credit if it turns out good. 😉 Fighting!! 🙂

  6. Vanessa permalink
    July 2, 2012 8:30 pm

    Looks great! Will try it soon! Do you know how long the biji lasts after you separate it from the soymilk?

    • Bill permalink*
      July 2, 2012 9:34 pm

      Hi, Vanessa. Thanks for visiting us! I wouldn’t push it much more than a week after making the soymilk. You can usually tell if it’s spoiled with a quick sniff though! 🙂

      • Vanessa permalink
        July 3, 2012 3:50 pm

        Thanks for the info. May try this tonight for dinner! My biji isn’t quite pure though (I accidentally added the coagulent to the pot before husband strained it out from the milk….so it is more a mixture of biji and some tofu I guess). I think it should be fine.

      • Bill permalink*
        July 3, 2012 11:10 pm

        It’ll be fine. I pretty much use this recipe for scrambled tofu too! Hope you enjoy it!

  7. October 19, 2017 7:33 am

    Reblogged this on mamabatesmotel.

  8. Richard Fyock permalink
    October 4, 2020 3:34 pm

    Thank you. I just started making my own soymilk and wanted an easy recipe to use the okara. It was great.

    • coltsfan76 permalink*
      October 5, 2020 11:28 am

      Great to hear – glad it worked out for you!

  9. October 6, 2020 11:24 am

    This was amazing thank you! My children all love this even more than the tofu, and they have started eating tomato with it, praise God – because that was always a struggle but since these are dry compared to the tofu egg they accept it with them. Thanks! I would have never thought to use this.

    • coltsfan76 permalink*
      October 6, 2020 12:22 pm

      Awesome, love to hear it!

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