Tofu Donut Balls are a fun and tasty twist on traditional donuts, made with soft tofu that gives them a light and tender texture. These little bites are golden on the outside and softly chewy on the inside, perfect for a sweet snack or a playful breakfast treat. The tofu adds a subtle creaminess that makes them a bit different from your usual donut, but just as delicious.
I love making these because they feel like a treat that’s a little unexpected. Using tofu makes them surprisingly easy to whip up, and they soak up any flavors or toppings you choose. I often sprinkle them with cinnamon sugar or dip them in maple syrup to add that perfect touch of sweetness. It’s a simple way to enjoy something sweet without it feeling heavy.
These donut balls are great for sharing too. I like to serve them fresh and warm, maybe with a cup of tea or coffee, to turn ordinary moments into a small celebration. They always bring a smile when people try them for the first time—it’s like a little surprise in each bite. If you’re looking for a fun recipe to try with friends or family, these are sure to be a hit.
Key Ingredients & Substitutions
Soft or Silken Tofu: This gives the donut balls a light, tender texture. If you can’t find soft tofu, use firm tofu but blend it well to make it smooth. Avoid extra-firm tofu because it’s too dry.
Flour: All-purpose flour works best here. For a gluten-free version, try a gluten-free baking blend, but the texture may be slightly different.
Baking Powder & Baking Soda: These help make the donut balls light and fluffy. Make sure they’re fresh for a good rise.
Milk: You can use any kind—dairy or plant-based like almond or oat milk. I prefer almond for a subtle nutty flavor.
Oil for Frying: Use a neutral oil with a high smoke point, like vegetable or canola. Olive oil isn’t ideal because of its stronger flavor and lower smoke point.
How Do You Get the Donut Balls Crispy Outside but Soft Inside?
Frying is the key to that perfect contrast. Here’s how I do it:
- Heat the oil to about 350°F (175°C). Too hot and they burn outside; too low and they get greasy.
- Drop small batter scoops gently to avoid splashing.
- Turn them occasionally so they’re evenly golden brown on all sides.
- Drain on paper towels right after frying to remove excess oil.
- Serve while warm to enjoy the soft, fresh texture inside.
Equipment You’ll Need
- Deep fryer or a heavy-bottomed pot – I recommend using a thermometer to keep the oil at 350°F for even cooking.
- Slotted spoon or spider strainer – makes it easy to lift out the donut balls without splashing oil.
- Mixing bowls – one for the tofu mixture, one for the dry ingredients; they help you stay organized.
- Measuring cups and spoons – to get the right balance of ingredients for fluffy results.
- Wire rack or paper towels – for draining excess oil after frying.
- Ice cream scoop or tablespoon – to form evenly-sized batter portions.
Flavor Variations & Add-Ins
- Chocolate Chip: Mix mini chocolate chips into the batter for extra sweetness and texture.
- Cinnamon Sugar Coating: Toss the warm donut balls in cinnamon sugar right after frying for a classic flavor.
- Matcha or Cocoa Powder: Add a teaspoon of matcha powder or cocoa to the batter for a different flavor twist.
- Fruit-infused: Fold in finely chopped dried fruit or citrus zest to add brightness and variation.
How to Make Tofu Donut Balls?
Ingredients You’ll Need:
For The Batter:
- 1/2 block (about 200g) soft or silken tofu
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp melted butter or oil
For Frying and Serving:
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Optional: finely chopped parsley (for garnish)
- Optional: chocolate or caramel sauce for dipping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter plus 10-15 minutes frying the donut balls. You’ll spend some extra minutes dusting and serving. Altogether, it’s a quick and fun treat that’s ready in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Tofu Mixture:
In a large bowl, gently mash the soft or silken tofu with a fork or whisk until it’s smooth and creamy. Add the sugar, vanilla extract, milk, and melted butter or oil. Mix everything well so all the ingredients are combined nicely.
2. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Once this is ready, slowly add the dry ingredients into the tofu mixture. Stir gently just until everything comes together into a smooth batter. Be careful not to overmix, so your donut balls stay light and fluffy.
3. Fry the Donut Balls:
Heat vegetable oil in a deep fryer or a deep pan to about 350°F (175°C). Use a small ice cream scoop or tablespoon to drop rounded portions of the batter carefully into the hot oil. Fry them in batches, turning occasionally with a slotted spoon, until they’re golden brown and cooked through—this usually takes about 3 to 4 minutes per batch.
4. Drain and Serve:
Once fried, transfer the donut balls to a paper towel-lined plate to drain off excess oil. While they’re still warm, dust them generously with powdered sugar. If you like, sprinkle some finely chopped parsley on top for a fresh touch. Serve right away with chocolate or caramel sauce for dipping. Enjoy your crispy, soft, and slightly sweet tofu donut balls!
Can I Use Frozen Tofu for This Recipe?
Yes, but make sure to fully thaw and drain the tofu before using. Press out as much moisture as possible to avoid a soggy batter.
Can I Bake Instead of Frying the Donut Balls?
You can bake them at 375°F (190°C) for about 15-20 minutes until golden, but frying gives the best crispy texture.
How Do I Store Leftover Tofu Donut Balls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly in the oven or air fryer to regain crispiness.
Can I Make This Recipe Vegan?
Absolutely! Use plant-based milk and replace butter with coconut oil or vegetable oil to keep it completely vegan-friendly.
