How to cook and store fresh okara for safe consumption? I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzymes, okara can be toxic to consume. I juiced the soybeans before boiling the milk, so the okara hasn't been exposed to heat yet. Apparently you're supposed to cook it down for 25 minutes or so.

I want to cook the batch and store it in the freezer so I can easily add it to meals later. What is the best method for cooking down okara that you're not ready to eat yet? Steam? Boil into a mesh? I live in a student flat and unfortunately do not have a stove, only a stovetop burner, so I cannot dehydrate it.

Much thanks!
I have never heard that uncooked okara is toxic to consume, so I don't know about that part, but you could try dry roasting it in a pan until it is dry and golden brown, that would cook it and also dry it out for storing. I have made muffins and brownies with okara with success (more or less), and I've also added it to scrambled eggs for a bit of protein boost.