Tofu Donut Balls are a fun and tasty twist on your usual sweet treat. These little bites are soft on the inside, a little crispy on the outside, and just the right amount of sweet without being overpowering. Made with tofu, they have a light and fluffy texture that’s a bit different from regular donuts, making them extra special.
I love making these when I want something sweet but don’t want to feel too heavy afterward. The tofu keeps things nice and tender, and you can easily add flavors like cinnamon or vanilla to make them your own. I usually roll them in a little cinnamon sugar after frying—they come out warm and perfect every time. It’s a simple recipe, but it always feels like a treat.
These donut balls are great for sharing at breakfast or as an afternoon snack with a cup of tea or coffee. I like to serve them fresh and warm, but they’re also good at room temperature if you want to make them ahead. Plus, their size makes them perfect for popping right into your mouth—no fork needed! They’re a fun way to enjoy something sweet and a little different.
Key Ingredients & Substitutions
Tofu: Firm tofu is perfect here because it gives the donut balls a soft and slightly spongy texture. If you can’t find firm tofu, extra-firm will also work but might make the texture a bit denser.
Flour: All-purpose flour keeps these light. You can swap in gluten-free flour for a gluten-free version—just make sure it’s a blend suitable for baking.
Plant-based Milk: I like almond or oat milk, but soy or any other plant milk works well. It adds moisture without changing the flavor much.
Sugar & Cinnamon Coating: Cinnamon sugar adds a lovely sweet and warm touch. If you prefer something different, try powdered sugar or a simple glaze.
How Do You Get Tofu Donut Balls Crispy Outside and Soft Inside?
Frying donut balls just right can be tricky. Here’s how I get that perfect crunch outside and fluffy softness inside:
- Heat the oil to 350°F (175°C) – too hot and they’ll burn outside before cooking inside; too cool and they absorb oil and get soggy.
- Use a deep pot or pan so the balls can float and cook evenly on all sides.
- Don’t overcrowd the pan; fry in small batches to keep the oil temperature steady.
- Turn the donut balls gently so each side browns evenly and the outside crisps nicely.
- Drain them on paper towels to catch excess oil immediately after frying.
Following these tips makes the donut balls light, tender, and with a satisfying crisp outer layer every time.
Equipment You’ll Need
- Deep frying pan or heavy-bottomed pot – I recommend this because it maintains steady heat for perfectly crispy donut balls.
- Thermometer – helps keep the oil at the right temperature (around 350°F) so they cook evenly without burning.
- Small cookie scoop or spoon – makes portioning the batter easy and uniform for even frying.
- Kitchen paper towels – essential for draining excess oil after frying, keeping your donuts crispy.
Flavor Variations & Add-Ins
- Swap vanilla extract for almond or coconut extract to add a different aroma and flavor.
- Add chocolate chips or chopped nuts to the batter for texture and extra taste.
- Roll the donut balls in powdered sugar or cocoa powder instead of cinnamon sugar for a different sweet coating.
- Stuff the center with a teaspoon of fruit jam or Nutella before frying for a surprise filled bite.
How to Make Tofu Donut Balls
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400g) firm tofu, drained and patted dry
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup (60ml) plant-based milk (e.g., almond, soy, oat)
- 1 tbsp vegetable oil (plus extra for frying)
For Coating:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Optional for Serving:
- Chocolate sauce
- Sprinkles
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15 minutes to fry and finish. In total, expect about 30 minutes to have delicious tofu donut balls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Tofu Mixture:
Start by crumbling the firm tofu into a large bowl. Use a fork or potato masher to mash it until smooth but with a few small lumps remaining. Add the vanilla extract, plant-based milk, and the tablespoon of vegetable oil. Stir everything together until it’s well combined.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, 1/4 cup sugar, baking powder, baking soda, and salt. Once mixed, gradually add these dry ingredients to the tofu mixture. Gently fold everything together until you have a soft batter—try not to overmix to keep the donut balls light and fluffy.
3. Fry the Donut Balls:
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Make sure you have enough oil to fully submerge the donut balls for even frying. Use a spoon or a small cookie scoop to drop spoonfuls of batter carefully into the hot oil. Fry them in batches, turning occasionally so they brown evenly all around. This should take about 3-4 minutes per batch until golden and crispy.
4. Coat and Serve:
Remove the donut balls with a slotted spoon and place them on paper towels to drain extra oil. While they’re still warm, roll them in a mixture of sugar and cinnamon until evenly coated. For a fun touch, serve with chocolate sauce for dipping or drizzle some chocolate inside the donut balls, adding sprinkles if you like. Enjoy warm for the best taste and texture!
Can I Use Frozen Tofu for This Recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out as much water as possible before using. This helps achieve the right texture and prevents the batter from becoming too watery.
How Should 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 briefly in the oven or toaster oven to restore their crispiness.
Can I Bake Instead of Frying These Donut Balls?
Yes, baking is a healthier alternative! Preheat your oven to 350°F (175°C), place the donut balls on a lined baking sheet, and bake for about 15-20 minutes, turning halfway through until golden brown. They won’t be as crispy but still tasty!
What Can I Use Instead of Cinnamon Sugar for Coating?
You can try powdered sugar, cocoa powder, or even a simple glaze made with powdered sugar and plant-based milk. Feel free to get creative with toppings like crushed nuts or shredded coconut too!