Vegan Tofu Donuts (Donut Holes) with Cinnamon Sugar Coating Recipe
Delicious and easy vegan tofu donut holes that are crispy on the outside and soft inside, made with silken tofu, lightly sweetened, and coated with cinnamon sugar. Perfect as a plant-based treat or snack, these donuts are fried to golden perfection and infused with natural sweetness from maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 20 donut holes
- Category: Dessert
- Method: Frying
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Donut Dough
- ½ block Silken tofu, 200g/7 oz
- 3 Tbsp Sugar
- 1½ Tbsp Maple syrup
- 1 cup & 3 Tbsp All-purpose flour, 150g/285ml
- 2 tsp Baking powder
- Vegetable Oil, for frying
Sugar Coating
- 1 Tbsp Sugar
- ½ tsp Cinnamon (or cacao powder, kinako)
Instructions
- Make the Dough: Whisk the silken tofu in a bowl until creamy. Add sugar and maple syrup, then whisk until smooth. Gradually add the all-purpose flour and baking powder, mixing until well combined.
- Deep-fry: Heat vegetable oil in a frying pan over medium heat, maintaining a temperature between 160-180°C (320-350°F). Use two spoons to shape the dough into small balls, then carefully drop them into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown. Transfer the donuts to a cooling rack or paper towels to drain excess oil.
- Coat the Donuts: In a small bowl, mix sugar and cinnamon. While the donuts are still warm, roll them in the sugar mixture until evenly coated.
Notes
- Store donuts in an airtight container and enjoy within a day.
- For longer storage, refrigerate and consume within 3 days.
- No need to press the tofu as the recipe uses the tofu’s moisture to form the dough.
- If the dough is too firm, add a little water to adjust consistency.
- Shape donut holes with two spoons instead of hands to handle sticky batter effectively.
- Maintain oil temperature between 160-180°C (320-350°F) to ensure donuts cook through without burning.
