Tofu Donut Balls are a fun and tasty twist on the classic sweet treat. These little bites are light and fluffy on the inside, thanks to the tofu, and perfectly golden and crispy on the outside. They’re just the right size for popping straight into your mouth, making them a delightful snack or dessert that feels a bit special but comes together easily.
I love using tofu in these donut balls because it makes them moist and soft without being heavy. Plus, it’s a nice way to add some protein without changing the sweet, comforting flavor you expect from donut treats. Whenever I make these, I like rolling them in cinnamon sugar for a bit of extra sweetness and spice—that little touch always gets people smiling.
These tofu donut balls are great for sharing at a casual get-together or enjoying with a cup of tea or coffee. I often make a big batch because they disappear quickly! They’re also wonderful warm, fresh from the pan, but just as tasty once they’ve cooled down a bit. Every time I make them, they remind me how simple ingredients can come together to make something really enjoyable.
Key Ingredients & Substitutions
Firm tofu: This is key for creating a soft, moist texture inside the donut balls. Be sure to press out excess water to keep your batter from becoming soggy. Silken tofu won’t work well here as it’s too soft.
Flour: All-purpose flour gives structure and helps the donut balls hold their shape. You can swap for gluten-free flour blends if needed, but check how they behave with baking powder.
Plant-based milk: I like almond or soy milk, but any milk works here, dairy or non-dairy. It moistens the batter and helps bind the ingredients together.
Sweetener: Granulated sugar adds sweetness and helps create a golden crust. For a lower sugar option, try coconut sugar or a sugar substitute, but flavor may vary slightly.
Baking powder & baking soda: Both are essential leavening agents here, giving the donut balls their light, airy texture. Don’t skip or reduce these!
How Do You Fry Tofu Donut Balls to Get a Crispy, Evenly Cooked Exterior?
Frying tofu donut balls can be tricky because you want a crisp outside and fully cooked inside without burning.
- Heat oil to 350°F (175°C) so the donut balls cook evenly. Too hot risks burning outside while raw inside; too cool means greasy results.
- Use a deep pan with 2 inches of oil to let balls float and cook all around.
- Don’t overcrowd the pan—fry in small batches to maintain oil temperature and avoid sticking.
- Turn donut balls gently as they fry to get an even golden coating on all sides.
- Drain well on paper towels after frying to keep them crispy, then toss in sugar or cinnamon while warm for a tasty finish.
These tips will help you get tofu donut balls that are golden and crispy outside while soft and fluffy inside every time.
Equipment You’ll Need
- Deep frying pan or large pot – I prefer a deep pan to maintain consistent oil temperature and give plenty of room to fry the balls evenly.
- Thermometer – helps monitor the oil temperature, so your donut balls don’t burn or turn out undercooked.
- Small ice cream scoop or spoon – makes shaping the batter easier and ensures evenly-sized donut balls.
- Slotted spoon – for gently removing the fried donut balls from hot oil without breaking them.
- Paper towels – helps absorb excess oil and keeps your donuts crispy.
Flavor Variations & Add-Ins
- Use coconut or cocoa powder in the batter for a different flavor twist, perfect with chocolate sauce or coffee.
- Stir in chopped nuts, shredded coconut, or dried fruit for added crunch and texture.
- Add a pinch of cinnamon or nutmeg into the batter for warm, spicy notes—great with maple syrup.
- Serve with a dusting of powdered sugar or drizzle with chocolate or fruit sauce to elevate the sweetness.
How to Make Tofu Donut Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup firm tofu, well drained and crumbled
- 1 cup all-purpose flour
- ¼ cup granulated sugar (plus extra for coating)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp vanilla extract
- ⅓ cup plant-based milk (e.g., almond or soy milk)
- 1 tbsp vegetable oil (plus more for frying)
Optional Additions:
- Pinch of cinnamon (for coating)
- Fresh parsley or herbs for garnish
- Maple syrup or chocolate sauce for dipping
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and fry your tofu donut balls. The process includes pressing and crumbling the tofu, mixing the batter, frying in batches, and coating freshly fried balls with sugar or cinnamon. Overall, it’s a quick and fun snack to make!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing your firm tofu between paper towels or a clean kitchen towel to soak up any extra moisture. Once drained, crumble the tofu finely with your hands or fork until it looks like soft mashed pieces.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This ensures everything is evenly combined before adding wet ingredients.
3. Combine Wet Ingredients:
In another bowl, mix the crumbled tofu with your chosen plant-based milk, vanilla extract, and 1 tablespoon of vegetable oil. Stir well until smooth and well combined.
4. Make the Batter:
Gradually pour the wet tofu mixture into the dry ingredients, stirring gently to combine. The batter will be thick but scoopable. Avoid over-mixing to keep the donut balls light.
5. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep pan or pot and heat it over medium heat until it reaches approximately 350°F (175°C). Use a thermometer if you have one for best results.
6. Fry the Donut Balls:
Using a small ice cream scoop or spoon, carefully drop spoonfuls of batter into the hot oil—around 4 to 5 donut balls per batch to avoid overcrowding. Fry for 3 to 4 minutes, turning occasionally so they cook evenly, until golden brown and cooked through.
7. Drain and Coat:
Remove the fried donut balls with a slotted spoon and place them on paper towels to drain excess oil. While they’re still warm, toss them in a mixture of granulated sugar and cinnamon if you like a sweet spice coating.
8. Garnish and Serve:
For a savory touch, sprinkle fresh herbs like parsley over the donut balls. You can also serve them with maple syrup, chocolate sauce, or your favorite dipping sauce. Enjoy them warm for the best taste and texture!
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm tofu for this recipe because it holds its shape and creates a light, airy texture. Silken tofu is too soft and watery, which can make the batter too runny and affect frying.
How Do I Store Leftover Tofu Donut Balls?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them briefly in a warm oven or toaster oven to regain crispiness before serving.
Can I Bake These Instead of Frying?
Baking is possible but the donut balls won’t be as crispy. Bake at 375°F (190°C) on a greased sheet for about 15-20 minutes, turning halfway through, until golden. Frying is recommended for the best texture.
What Can I Use Instead of Plant-Based Milk?
You can substitute any dairy milk or other non-dairy milk like oat or cashew milk. Just use the same amount to keep the batter consistency right.
