These tofu donuts are a great vegan-friendly dessert to try! It only requires 5 ingredients to make these puffy, yummy treats!
These cute donut holes are made with silken tofu and have an irresistible texture: crispy on the outside and chewy on the inside.
They taste even better if you sprinkle sugar over them!
I’m sure you’ll want to eat more than one of these as they’re so good!
- This recipe is for you if:
- You love tofu and donuts.
- You want to make tofu donuts.
- You are looking for a vegan donut ball recipe.
Let me walk you through the ingredients and how to make them with step-by-step instructions. Let’s get cooking!
About This Recipe
- Donut holes made from tofu
- No butter, no eggs, vegan dessert
- Cooking time is under 20 minutes
- 3 sugar topping variations
Here are the ingredients (amounts are in the recipe card below).
- Silken tofu
- Sugar (brown sugar or white sugar)
- Maple syrup
- All-purpose flour
- Baking powder
- Vegetable Oil for frying
Let me walk you through how to make it step by step. You can also watch this video.
- Drain excess liquid from the soft tofu, then whisk in a large mixing bowl to make it creamy. (You can use a food processor as well.)
- Add sugar and maple syrup to the mashed tofu.
- Add the dry ingredients, all-purpose flour, and baking powder to the tofu mixture.
- Make donut holes using 2 spoons.
- Place them into the large saucepan with hot oil over medium heat.
- Fry in a large saucepan until browned (2-3 minutes).
The thick batter is sticky and difficult to handle, so rolling it with the back of a spoon is best.
Since it contains maple syrup, it tends to turn brown quickly. I fried them at 180C (350F), so they are a darker brown, but if you fry them at 160C (320F), they will be a lighter brown. If you prefer a lighter color, please try from a low-medium heat (160C/320F).
Place the donut ball treats on a wire rack and let cool for 5-7 minutes. Once they have cooled, they are ready to serve!
First, take a bite and enjoy the crispy outside and the gooey, springy texture inside. And because they are made of tofu, these delicious little treats are much healthier than what you find in convenience stores.
If you want more sweetness, add some sugar to satisfy your sweet tooth fully!
In the following section, I’ll introduce various tasty toppings that can be rolled onto these little treats.
We have three sugar toppings for those who want to take the tofu doughnuts to the next level.
- Cinnamon sugar
- Kinako (roasted soybean flour) and sugar
- Cacao powder and sugar
Mix each ingredient with sugar. Then, put the sugar and tofu donuts (while they are warm) in a plastic and shake them to roll.
From left to right, cinnamon has a warm and inviting aroma that will make your mouth water; kinako is nice, too, with its mild and nutty taste; cacao is a bit bitter but sophisticated in flavor. The right end is a plain donut.
Which one would you like to try? I hope you enjoy these flavors as much as we do.
Thanks For Stopping By!
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Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Vegan Tofu Donuts Recipe (Donut Holes)Print Pin Save
- 1 Frying pan 22 cm/ 8.7 inches
- 1 Measuring spoon
- 1 Tbsp Sugar
- 1/2 tsp Cinnamon, 1g
- 1 Tbsp Sugar
- 2 tsp Kinako, 5g
- 1 Tbsp Sugar
- 1 tsp Cacao powder, 2g
- Mix tofu: Whisk silken tofu and make it creamy in a large bowl.
- Make the dough: Add sugar and maple syrup and whisk until smooth. Add all-purpose flour and baking powder and combine thoroughly with a spatula.
- Fry: Heat oil over medium heat (160-180C/ 320-350F), make donut holes using 2 spoons and drop them into the oil. Fry until browned (2-3 minutes), flipping as needed. Place them on a cooling rack or paper towel.
- Topping: Roll them in the sugar of your choice.
- Storage: 1 day at room temperature and 3 days in the fridge.
- I use a small amount of oil (about 2 cm/0.8 inches deep) in this recipe, and deep fry them by rolling.
- No need to press the tofu.
- It’s easy to roll donuts if you put sugar and donuts in a plastic bag and shake.