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.
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.
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!
Blend silken tofu, yoghurt, lemon juice, vanilla and sugar until smooth. Transfer to a mixing bowl.
Add baking powder and give it a stir. Add the flour and fold dry ingredients with a spatula. The dough will be soft and loose.
Use your hands (covered in oil) or a small cookie dough scoop to make small balls and carefully place the dough in the hot oil.
Fry the tofu doughnuts until golden brown on both sides. Remove and place on a paper towel.
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.
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 Easy Mochi Donuts recipe from Honest Food Talks.
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.
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.
Make sure the oil temperature doesn't exceed 180°C when cooking the doughnuts. Keep the pan over medium heat and slowly and carefully place the dough balls inside the oil.
Use an immersion or a stick blender instead. If you don't have one of these, you can also use a potato masher or a sieve to push the tofu through it. Fork or a food processor will also work.
This will probably be due to the oil temperature. If the oil is too hot, the doughnuts will brown too fast, leaving a raw centre. If it's not hot enough, the dough will also not cook properly. Always make sure there is a good amount of oil in the pan, allowing the doughnuts to float freely while they are frying.
Simply mix about 100g of white caster sugar with 1 tablespoon of ground cinnamon. Feel free to adjust the amount of cinnamon to your own liking. You can also use granulated sugar instead of caster. If you want to make granulated sugar into finer texture, grind it using pestle and mortar or a food processor.
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.
- food blender optional, see notes for the alternatives
- mixing bowl
- medium heavy-based pan
- kitchen thermometer optional, see notes for the alternative
- slotted spoon
- 180 g silken tofu room temperature
- 160 g dairy-free yoghurt
- 1 medium lemon juice only
- 1 tablespoon vanilla extract
- 75 g sugar caster or granulated
- 2 teaspoon baking powder
- 250 g plain flour
- 1 litre vegetable or rapeseed oil for frying
- cinnamon sugar or icing sugar for dusting
- Cut the tofu into small cubes. Add to the food blender, along with the yoghurt, lemon juice, vanilla and sugar. Blend until smooth.180 g silken tofu, 160 g dairy-free yoghurt, 1 medium lemon, 1 tablespoon vanilla extract, 75 g sugar
- Transfer the mixture into a medium bowl. Add the baking powder and mix to combine. Add the flour, and whisk to combine. The dough will be loose and on a sticky side.2 teaspoon baking powder, 250 g plain flour
- Pour a little oil (about 2 tablespoons) into a small bowl and set aside. Heat the rest of the oil in a heavy-based pan set over a medium heat to 170°C. Wet your hands in a little bit of reserved oil, and roll small balls with the dough, about 2-3 cm big. Carefully place the dough balls into hot oil (take an extra care as the oil is very hot!).1 litre vegetable or rapeseed oil
- Cook the doughnuts in batches of 5 or 6, for 2-3 minutes on each side, until golden brown. Use a slotted spoon to lift them onto plate lined with kitchen paper.
- Allow the doughnuts to cool enough to handle them, then roll them in some cinnamon sugar, or add a dusting of icing sugar instead. You can serve them with melted chocolate on side (optional). Enjoy these doughnuts on the day of cooking.cinnamon sugar or icing sugar
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- No food blender? Use an immersion or stick blender instead. Tofu can also be pushed through kitchen sieve or potato masher. You can also use a fork or food processor instead.
- Kitchen thermometer - If you don't have deep frying/ meat/ kitchen thermometer, you can test the oil using the piece of bread. Add a small piece of bread into the heated oil, and if it turns golden brown within 15 seconds, the oil is ready for frying.