About a month ago, I saw a video of a guy making tofu doughnuts online and I knew I had to try it ASAP. Tofu is one of my favorite ingredients and I love how it can transform into so many different things!
I tested these MANY times and I’ll say upfront that they’re not that great a day later. I wish they were. That’s why they’re not a meal plan in the WWL Program – they’re just not on par when it comes to leftovers. This is a fun thing to try on a weekend when you’re in the mood for doughnuts, but want something a little different.
What do tofu doughnuts taste like?
These taste a lot like regular doughnuts, but they lack the cake-y or pastry-like mouthfeel. Instead, they’re a little denser but still soft.
The cinnamon sugar and chocolate combo is AMAZING. If you don’t end up making these, I hope you try that flavor combo at some point.
Here we’ve got a homemade pancake mix, soft tofu, cinnamon and sugar and chocolate ganache for drizzling.
This recipe is vegan! Just make sure you’re also using vegan chocolate chips if needed.
The cooking method:
For smaller doughnuts, just fry them.
For bigger doughnuts, you’ll need to fry then bake to make sure they’re cooked all the way through. Trust me, I tried this so many times and it’s the best way.
While you CAN just straight up bake these, I don’t recommend it because you won’t get good color on them and the flavor is just blander. Let’s be honest, sometimes lightly frying things is just the best way to go in terms of flavor.
How to Customize this Recipe
- You can use firm tofu if you do not have soft tofu. Just mix the firm tofu with milk of your choice, or water to give it a lighter texture.
- Use GF flour is needed, an all-purpose blend would be best.
- You can mix up the toppings! Use different chips/morsels such as caramel, white chocolate, toffee, or peanut butter for the drizzle!
- Add some crunch with some chopped nuts, shaved coconut, or sprinkles on top!
These will last 1 day on the counter in an airtight container (it’s not that they go bad, the texture just gets weird), and 3-4 days in the refrigerator. They will be good in the freezer for 2-3 months. Let them defrost on the counter at room temp before eating!
Cinnamon Sugar Tofu Doughnuts With Chocolate Drizzle
Prep Time5 minutes
Cook Time20 minutes
- for the doughnuts
- 1 cup all-purpose flour sub all-purpose GF flour, plus more for rolling
- 1 tsp baking powder
- 1/4 tsp salt
- 1 TBSP cinnamon for the cinnamon sugar topping
- 1/4 cup granulated sugar you need 2 TBSP for the batter, 1 TBSP for the cinnamon sugar topping
- 7 oz package of soft tofu sub firm tofu, see notes (half a package of tofu)
- 2 TBSP agave, maple syrup or honey
- 1/3 cup vegetable oil for frying, you may need more
- for the chocolate drizzle
- 1/4 cup chocolate chips use vegan chocolate chips if needed
- 3 TBSP butter sub coconut oil or vegan butter. heavy cream works too
- In a large bowl, mix together the flour, baking powder, salt, and 2 TBSP sugar. Set aside.
- Mash up the tofu and mix in the liquid sweetener. Then add the tofu to the dry ingredients and mix well. The dough will eventually form into a big clump, similar to bread dough.
- Time to roll! Sprinkle flour on a clean surface or cutting board. Scoop out about 1/4 or 1/3 cup of the dough and roll it into a log. It shouldn't be too thin, but needs to be thin enough so that you can easily mold two of the ends together to form a doughnut. Repeat this process until you're out of dough. The doughnuts should be on the smaller side, which makes them easier to cook all the way through, but ultimately the size is up to you!
- Prep for cooking: mix the remaining sugar and cinnamon on a plate. This is for covering the doughnuts when they're done cooking. Also prepare a plate lined with paper towels or a wire rack for letting the doughnuts cool when they're done cooking.
- Heat up 1/3 cup of veg oil over medium-high heat. If you have a meat thermometer, you can check the temperature - the oil should be at least 300 F. It takes about 3-4 minutes.
- Carefully add the tofu doughnuts to the pan, 2-3 at a time. Cook on each side for 2-3 minutes. Remove and transfer to a plate lined with paper towels or a wire rack. After they cool for a minute or two, you can press each side of the doughnut into the sugar/cinnamon mixture. Repeat this process until all your doughnuts are cooked!
- OPTIONAL STEP: if you made really big doughnuts, they may not have cooked all the way through in the oil. You can tell if they feel really squishy after frying. You can put them on a sheet pan (before adding the chocolate drizzle) and bake at 375 F for 15-20 minutes to make sure they're cooked all the way through.
- Make the chocolate drizzle: Discard the oil you used for cooking doughnuts (note that you should never pour oil down the drain!) and wipe out the pan. Add the chocolate chips and butter over medium/low heat to the pan and stir as they melt together - about 5 minutes. For a thinner drizzle, add more butter or heavy cream (do not add water or regular milk!). Use a spoon to drizzle the chocolate on the cinnamon sugar doughnuts.
- After the doughnuts are completely cool, put them in a fridge in a container. The drizzle will harden. Alternatively, leave them in a container on the counter (the drizzle will remain spreadable so just be careful).
Note - you'll have leftover tofu which you can freeze for a few months or keep in the fridge for 7-10 days.