Tofu Donut Balls
Tofu Donut Balls sound kinda weird at first, right? But hear me out: you ever crave sweet donut holes, but want to keep things a bit lighter or just plain shake up your dessert routine? Maybe you tried baking so-called “healthy” donuts at home and the results were…meh.
Trust me, been there. These little beauties are not only simple but honestly taste like five-star bakery stuff (okay, maybe a bit dramatic, but you get me). They fix that “I want dessert but not a sugar bomb” problem real quick, with a fun twist on the usual donut.
Tofu Donut Balls
Why You Will Love This Recipe
First off, Tofu Donut Balls are sneakily easy. You don’t need to be a baking wizard or have fancy gadgets. The outside gets that sweet, crispy bite while the inside is all soft and kinda chewy.
The tofu keeps ‘em moist and surprisingly satisfying, so they don’t dry out like some cake donuts do. And you won’t taste “tofu” at all (my brother ate three before I even told him).
Bonus: You can dress them up or down. Stressed after work? Takes, like, 25 minutes start to finish. Kids think they want regular donut holes? Fool them (in a loving way) and watch ‘em disappear.
I even brought a batch to my neighbor’s birthday and someone legit asked if I bought them from a specialty bakery. Not kidding.
Tofu Donut Balls
Recipe Ingredients
Okay, let’s talk actual stuff you need. These are basic, grocery store items – no wild goose chase required.
- Firm tofu (this is important, don’t use the silky stuff, it’ll make a mess)
- Sugar (plain granulated works)
- Flour (all-purpose or plain)
- Baking powder
- Pinch of salt
- Cornstarch (helps keep things light)
- Melted butter or neutral oil
- Milk (dairy or non-dairy, both work fine)
- Vanilla extract
- Optional stuff: cinnamon, nutmeg, or lemon zest
You probably have half of this already. If not, your corner store will for sure.
Tofu Donut Balls
How To Make Tofu Donuts: STEP BY STEP
Don’t let the “tofu” part freak you out. Here’s how I do Tofu Donut Balls without breaking a sweat:
First, squeeze the tofu. Wrap it in a kitchen towel and squish gently for 5-8 minutes to get rid of extra water. It doesn’t have to be bone dry, just not soggy.
In a big ol’ bowl, mash the tofu with a fork or potato masher. Once smooth-ish, add your sugar, vanilla, and melted butter. Mix again until kinda creamy.
Add all the dry stuff: flour, cornstarch, baking powder, and that little pinch of salt. I usually add a quarter teaspoon of cinnamon too. Mix soft – don’t beat it up. If your dough feels stiff, splash in a spoon or two of milk.
Scoop out little balls (tablespoon-size) and roll them up with your hands. Yes, get messy. It’s fun. Pop your balls into sizzling hot oil (I use a small pot, maybe 1.5 inches of oil) and fry for 2-3 minutes each, turning until gold and crispy. Drain on towels.
They’re really best eaten warm, but even my “cold-donut” friends loved them next day.
Tofu Donut Balls
“These Tofu Donut Balls are my new go-to snack for Sunday brunches. They’re so easy, and no one ever guesses the main ingredient! Light, tasty, and not greasy at all.” – Andrea W., loyal taste tester
Recipe Tips
I won’t lie – my first batch of Tofu Donut Balls didn’t look very “Instagram-friendly.” Here’s what I learned:
Don’t overmix the dough or you’ll get tough little nuggets instead of fluffy balls. If you go rogue and the dough’s too sticky, dust your hands with flour or cornstarch.
Frying tip: keep your oil hot but not crazy hot. If it smokes, turn down the heat. Lower than 350°F and your donuts will be soggy, but much hotter and they’ll brown outside super fast but stay gummy inside. If you’re nervous, fry one as a “test donut” first.
Want less sweet? Cut the sugar just a hair. If you add sprinkles or a glaze, skip extra sugar in the mix.
Sometimes I toss a dash of nutmeg or swap vanilla for almond extract. Go wild.
Tofu Donut Balls
Sugar Coating Variations
Now here’s the part where you can really play around. The classic is tossing warm Tofu Donut Balls in simple white sugar. But why stop there? When I’m feeling fancy or want to impress, I try these:
- Roll them in cinnamon-sugar for a churro-ish mood.
- Dust with powdered sugar for brunch vibes.
- Glaze with a quick lemon icing (just powdered sugar, a squirt of lemon juice, and a spoonful of milk).
- Or, do a chocolate drizzle if you’re feeling like a “treat yourself” day.
Kids love rainbow sprinkles while grown-ups seem partial to the cardamom-sugar blend. Not scientific, just an observation.
Try a half-batch for coatings if you can’t decide. No such thing as too many options here.
There you have it. I promise these Tofu Donut Balls will surprise you – in a really good way. If you make them, let me know if you also start sneaking extra “samples” before serving, like I always do!
Tofu Donut Balls
Tofu Donut Balls
Ingredients
Method
- Squeeze the tofu by wrapping it in a kitchen towel and gently pressing for 5-8 minutes to remove excess water.
- In a large bowl, mash the tofu with a fork or potato masher until smooth.
- Add sugar, vanilla, and melted butter to the bowl, mixing until creamy.
- Incorporate all dry ingredients: flour, cornstarch, baking powder, and salt. Mix gently, adding milk if the dough feels too stiff.
- Scoop tablespoon-sized balls from the dough and roll them with your hands.
- Heat 1.5 inches of oil in a small pot, ensuring it’s hot (but not smoking), and fry the balls for 2-3 minutes each until golden brown.
- Drain the balls on paper towels and serve warm.
