Tofu Doughnuts

These tofu doughnuts are the quickest and the easiest mini-doughnuts you will ever make! Once you try them, you will probably not want to go back to making doughnuts any other way!

Tofu doughnuts are also vegan and dairy-free, and can be dusted with some icing sugar, or rolled in cinnamon sugar. A little dip of melted chocolate on side is optional, but highly recommended!

Whether you are going vegan this January, or perhaps you are looking for something a little different to enjoy on Shrove Tuesday, these mini doughnuts (also known as tofu donut holes) will be a perfect recipe. They are slightly different in texture than a classic yeasted doughnut (a bit more dense and chewier), but still incredibly delicious. With crispy outside and chewy middle, these are guaranteed to please crowds, big or small!

They are super quick and much easier to make than my Small Batch Doughnuts, as the dough for these tofu doughnuts doesn't require kneading or raising/ resting times. Everything comes together in a matter of few minutes, and the end result is simply utterly delicious.

Jump to:

• Ingredients
• Instructions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• 📖 Recipe
• Comments

Ingredients

Here's what these easy tofu doughnuts are made of:

• Tofu - Choose the silken tofu and allow it to come to room temperature before using in this recipe.
• Yoghurt - Any dairy-free or plant-based yoghurt.
• Lemon juice - Freshly squeezed juice from one lemon, to help with the texture, but also to add an extra flavour.
• Vanilla extract - To add lovely vanilla flavour to our mini doughnuts.
• Sugar - Use caster or granulated sugar. Brown sugar or powdered sweeteners will also work.
• Baking powder - Instead of yeast, this donut recipe calls for baking powder. This ingredient will create volume and airy texture.
• Flour - I tested this recipe using plain / all purpose flour only. If you use self-raising flour, skip the baking powder.
• Icing/ powdered sugar or caster/ granulated sugar and cinnamon - optional ingredients, if you choose to dust or roll your tofu balls in sugar coating.

Scroll to the bottom of this post for the recipe card and the full list of the ingredients.

Instructions

Before you start this recipe, make sure to bring the ingredients to the room temperature.

Pour the oil into the pan and allow it to heat it up. The dough comes together in a matter of minutes!

Hint: Wet your hands with oil, to prevent the dough from sticking, and form 2-3 cm balls, before slowly and carefully dipping them into hot oil. Or use a small cookie dough scoop dipped in some oil to scoop the dough and place in hot oil.

Variations

Here are few ideas for you to try:

• Add a filling - Fill the doughnuts with your favourite jam or spread (my Homemade Lemon Curd will also work great!). Use a piping bag fitted with a plain, small nozzle and pipe the filling into each doughnut. Alternatively poke a hole in each doughnut using a skewer, then add the filling.
• Toppings - I like to roll my donut balls in simple cinnamon sugar (just like in my Air Fryer Doughnuts recipe), or dust them with some icing sugar, but you can also add sugar or vanilla glaze, and some sprinkles or chopped nuts on top. Or why not try dipping them in some melted chocolate, or a drizzle of caramel or butterscotch? YUM!
• Gluten free dounut balls - You can try using rice flour, to make gluten free tofu doughnuts. Although I haven't tried or tested this recipe with this type of flour, I would love to know what results you got, so let me know in the comments.
• Mochi donuts - My tofu doughnuts are not the same as mochi donut balls. Mochi donuts are made fully with glutinous rice flour and are traditional japanese food treats. Tofu donut is less sticky but more dense in comparison. If you are looking for mochi doughnuts, check out this Mochi Donuts recipe from Spatula Desserts blog!

Equipment

Here's what you will need in order to make this tofu donuts recipe:

• Food blender - To blend the tofu with the rest of the wet ingredients.
• Heavy-based medium or large pan - This type of pan is thicker at the base, and it tends to distribute and absorb heat more evenly than a thin pot or pan. You can also use a deep fryer, which normally has a built-in thermometer.
• Slotted spoon - For removing the tofu balls from the hot oil. Alternatively use small metal sieve or a spoon. Always place the doughnuts onto paper kitchen towel first, so it can absorb any excess oil.
• Kitchen thermometer/ deep frying thermometer - This type of thermometer will help to monitor the temperature of oil while frying. If you don't have one, you can determine the oil temperature by throwing a piece of bread into it. If the bread turns golden-brown within 15 seconds, the oil is ready.

Storage

Tofu donuts are best eaten fresh, on the same day that they were made. Store any leftovers in an airtight container at room temperature for 1-2 days. Doughnuts will dry out and become a bit more dense with time.

Plain tofu donuts are suitable for freezing for up to 3 months. Thaw them at room temperature overnight.

FAQ

To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

📖 Recipe