Tofu Donut Balls are little bites of crispy, soft, and lightly sweet treats made with tofu. They have a fun, puffy texture on the inside and a golden, crunchy outside that makes them perfect for snacking or dessert. These donut balls are a simple way to enjoy tofu in a new and tasty way, especially if you’re looking for something a bit different and playful.
I love making these because they come together quickly and don’t take much effort. The tofu keeps them nice and light, and you can add your favorite spices or a little sugar to get just the right flavor. Plus, they’re fun to share with kids or friends—everyone always wants a “bite-sized donut” when they see them.
My favorite way to serve Tofu Donut Balls is warm, with a drizzle of honey or a dusting of cinnamon sugar. They’re great at breakfast, as a snack with tea or coffee, or even as a simple dessert after a meal. I always find that they bring a little smile to the table, whether you’re enjoying them on your own or passing them around with company.
Key Ingredients & Substitutions
Firm tofu: This is the heart of the recipe, giving the donut balls a soft and airy texture. If you can’t find firm tofu, extra-firm works too but press it well to remove water.
Flour: All-purpose flour gives structure. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Baking powder & baking soda: These leavening agents make the donut balls light and puffy. Don’t skip them, or the texture will be dense.
Plant-based milk: Almond, soy, or oat milk all work well. Use what you prefer or have on hand.
Sugar: Adds sweetness and helps with browning. You can swap granulated sugar for coconut sugar or maple syrup if preferred, but adjust quantities to taste.
Cinnamon: A warming spice that adds a nice flavor touch. Feel free to add nutmeg or pumpkin spice for variety.
How Can I Make Sure the Tofu Donut Balls Are Crispy Outside and Soft Inside?
Getting the perfect texture means paying attention to frying and batter consistency:
- Press tofu well to remove excess water. Too much moisture makes the batter runny, causing greasy donuts.
- The batter should be thick but scoopable —not too runny or stiff.
- Heat your oil to the right temperature (350°F / 175°C). Too cool and they absorb oil; too hot and they burn quickly on the outside.
- Fry in small batches to avoid overcrowding, which cools the oil down.
- Turn donut balls gently to get even golden browning on all sides, about 3-4 minutes.
- Drain on paper towels and roll in sugar while still warm for a lovely sweet crunch.
With these tips, you’ll enjoy donut balls that are crunchy outside and soft, fluffy inside every time.
Equipment You’ll Need
- Deep-fry thermometer – I find it helpful to keep the oil at the perfect 350°F (175°C) for even cooking.
- Large mixing bowls – for combining the ingredients and mixing the batter easily.
- Slotted spoon or spider strainer – makes it simple to lift the donut balls out of hot oil safely.
- Deep frying pan or large pot – enough space to hold the oil and give the donut balls room to cook evenly.
- Paper towels – to drain excess oil after frying.
- Cooking chopsticks or tongs – for turning the donut balls gently in the oil.
Flavor Variations & Add-Ins
- Jazz up with cocoa powder or peanut butter in the batter for different flavors. These add richness and fun twists.
- Incorporate chopped nuts or dried fruit into the batter for texture and sweetness variation.
- Try drizzling with chocolate or caramel sauce instead of vanilla glaze for a richer treat.
- Add a pinch of ground ginger or nutmeg to spice up the flavor, perfect for fall and winter.
How to Make Tofu Donut Balls?
Ingredients You’ll Need:
- 1 cup firm tofu, drained and crumbled
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (plus extra for coating)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup plant-based milk (such as almond or soy)
- 1 tsp vanilla extract
- Vegetable oil, for frying
- Optional: Icing (vanilla glaze) for drizzling
Time You’ll Need:
This recipe takes about 10 minutes to prepare and 10 minutes to fry. Including cooling and coating, plan for about 25 minutes total. It’s a quick and fun treat to make anytime!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu gently with paper towels or a clean cloth to remove excess water. Crumble it into small pieces and put it aside.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until everything is evenly combined.
3. Combine Wet Ingredients:
In a different bowl, mix the crumbled tofu, plant-based milk, and vanilla extract until smooth.
4. Make the Batter:
Slowly add the wet mixture into the dry ingredients, stirring until you get a thick batter that’s easy to scoop but not too runny.
5. Heat the Oil:
Pour vegetable oil into a deep pan or fryer and heat it to 350°F (175°C). Use a thermometer if you have one for best results.
6. Fry the Donut Balls:
Carefully drop spoonfuls of batter into the hot oil, but don’t crowd the pan. Fry the balls for about 3-4 minutes, turning them gently so they get golden brown all over.
7. Drain and Coat:
Use a slotted spoon to remove the donut balls from the oil, placing them on paper towels to drain. While they’re still warm, roll them generously in sugar to coat.
8. Add Optional Toppings and Serve:
If you like, drizzle the donut balls with vanilla glaze or icing. Serve them warm and enjoy the crispy outside with a soft, fluffy center—delicious!
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm or extra-firm tofu for this recipe because silken tofu is too soft and watery, which will make the batter too runny and affect the texture of the donut balls.
How Do I Store Leftover Tofu Donut Balls?
Store any leftovers in an airtight container at room temperature for up to 1 day or in the fridge for up to 2 days. Reheat them briefly in the oven or toaster oven to regain crispiness before serving.
Can I Bake Instead of Frying?
While frying gives the best crispy texture, you can bake the donut balls at 375°F (190°C) for about 15-20 minutes, turning halfway through. They won’t be as crispy but still tasty!
What Can I Substitute for Plant-Based Milk?
You can use any dairy milk or other non-dairy options like oat, cashew, or coconut milk. Just pick your favorite or what you have on hand for a similar flavor and texture.