I combined a good amount of okara (two cups, maybe?) with, approximately:
2 tbsp dijon mustard
2 tbsp miso, made into a paste with some hot water
2 psyllium husk "eggs"
1/4c unsweetened almond milk
Mixed all this up and let it sit for a little while so the okara could absorb the flavours. I probably put some other things in too. I'm a use-everything-in-the-fridge kind of cook.
We fried it up in hot oil on both sides until crisp, and then very, very carefully transfered each omelette to a baking pan. We filled them with sauteed veggies, folded them over, topped them with "Daiya" cheddar, and baked them.
I made a sauce out of goddess dressing and chili garlic to put overtop - no matter how much flavour I give the okara, it always seems a bit bland.
They didn't look very pretty but they were definitely delicious. Not entirely a success. I'd love some tips on new approaches to try with these!