These tofu doughnuts are the quickest and easiest mini doughnuts you’ll ever make. They come together in minutes and deliver crisp, golden exteriors with soft, chewy centers — a delightful vegan, dairy-free treat that’s perfect for breakfast, dessert, or a snack.
Made with silken tofu and dairy-free yoghurt, these mini doughnuts (also called tofu donut holes) can be dusted with icing sugar, rolled in cinnamon sugar, or paired with a side of melted chocolate for dipping. Their texture is slightly denser and chewier than classic yeasted doughnuts, but the contrast of a crispy outside and tender interior makes them irresistible.
These tofu doughnuts are ideal if you’re trying vegan baking for the first time or want something different for Shrove Tuesday. Unlike yeasted doughnuts, this recipe uses baking powder so there’s no kneading or long rising time — just blend, mix, shape and fry.
Ingredients
What you’ll need:
- Silken tofu – room temperature, about 180 g.
- Dairy-free yoghurt – any plant-based yoghurt, about 160 g.
- Lemon juice – freshly squeezed from one medium lemon for brightness and better texture.
- Vanilla extract – 1 tablespoon for flavour.
- Sugar – 75 g caster or granulated sugar.
- Baking powder – 2 teaspoons to add lift (this recipe uses baking powder instead of yeast).
- Plain / all-purpose flour – 250 g (if using self-raising flour, omit the baking powder).
- Vegetable or rapeseed oil – for frying, about 1 litre.
- Cinnamon sugar or icing sugar – for dusting (optional).
Scroll to the recipe card below for the full ingredient list and measurements.
Instructions
Bring the ingredients to room temperature before starting. Heat the frying oil while you prepare the dough — the batter comes together quickly.
Cut the silken tofu into cubes and place in a blender with the dairy-free yoghurt, lemon juice, vanilla and sugar. Blend until completely smooth, then transfer to a mixing bowl.
Stir in the baking powder, then fold in the flour with a spatula. The dough will be soft and slightly sticky.
Reserve about 2 tablespoons of oil in a small bowl. Heat the remaining oil in a heavy-based pan to around 170°C (340°F). Wet your hands with the reserved oil or use an oiled cookie scoop to form 2–3 cm balls from the dough, then carefully drop them into the hot oil.
Fry in batches of 5–6 for 2–3 minutes per side until golden brown. Remove with a slotted spoon and place on paper towel to drain.
Hint: Oil on your hands or scoop prevents sticking. Work carefully when placing dough balls into hot oil.
Let the doughnuts cool until they can be handled, then roll in cinnamon sugar or dust with icing sugar. Serve the same day for best texture, with optional melted chocolate or a drizzle of caramel.
Variations
Ways to customise these tofu doughnuts:
- Filled – Pipe jam or curd into each doughnut using a small nozzle, or poke a hole with a skewer and spoon in the filling.
- Toppings – Roll in cinnamon sugar, dust with icing sugar, glaze with vanilla icing, dip in melted chocolate, or add sprinkles or chopped nuts.
- Gluten-free option – Try rice flour for a gluten-free version; results may vary and I recommend testing small batches.
- Mochi-style – These tofu doughnuts are not mochi donuts. Mochi donuts use glutinous rice flour and have a distinct chewy, sticky texture compared to tofu doughnuts.
Equipment
Helpful tools:
- Food blender – to blend the tofu and wet ingredients; alternatives in the notes.
- Heavy-based medium or large pan – for frying; a deep fryer with thermostat works well too.
- Slotted spoon – for lifting fried doughnuts from the oil.
- Kitchen/frying thermometer – to check oil temperature. As an alternative, a small piece of bread should brown in about 15 seconds when the oil is ready.
Storage
Tofu doughnuts are best eaten fresh on the day they’re made. Store leftovers in an airtight container at room temperature for 1–2 days; they will become denser over time. Plain doughnuts freeze well for up to 3 months—thaw overnight at room temperature.
Top tip
Keep the oil temperature around 170–180°C (340–355°F). Maintain medium heat and add dough balls slowly so they cook evenly without over-browning.
FAQ
Use an immersion (stick) blender, push the tofu through a sieve, mash with a potato masher, or use a fork or food processor to achieve a smooth mixture.
This is usually due to incorrect oil temperature. If the oil is too hot, the exterior browns before the inside cooks. If the oil is too cool, the dough will absorb oil and not cook properly. Ensure enough oil so doughnuts can float while frying and monitor the temperature.
Combine about 100 g white caster sugar with 1 tablespoon ground cinnamon. Adjust cinnamon to taste. Granulated sugar works too; pulse it briefly in a food processor if you prefer a finer texture.
Save this recipe using the recipe card or the images above. If you try it, please rate and leave a comment — feedback helps other readers and I love seeing your results.
📖 Recipe
Tofu Doughnuts
Ingredients
- 180 g silken tofu, room temperature
- 160 g dairy-free yoghurt
- Juice of 1 medium lemon
- 1 tbsp vanilla extract
- 75 g sugar (caster or granulated)
- 2 tsp baking powder
- 250 g plain flour
- 1 litre vegetable or rapeseed oil, for frying
- Cinnamon sugar or icing sugar, for dusting
Instructions
- Cut the tofu into small cubes. Add tofu, yoghurt, lemon juice, vanilla and sugar to a blender. Blend until smooth.
- Transfer the mixture to a bowl, stir in the baking powder, then fold in the flour. The dough will be loose and slightly sticky.
- Reserve about 2 tablespoons of oil in a small bowl. Heat the remaining oil in a heavy-based pan over medium heat to around 170°C (340°F).
- Wet your hands with reserved oil and roll 2–3 cm balls, or use an oiled cookie scoop. Carefully place dough balls into hot oil.
- Fry in batches for 2–3 minutes per side until golden brown. Drain on kitchen paper.
- When cool enough to handle, roll in cinnamon sugar or dust with icing sugar. Serve the same day. Optional: serve with melted chocolate.
Notes
- No blender? Use an immersion blender, push tofu through a sieve, or mash with a fork or potato masher.
- Test oil temperature: If you don’t have a thermometer, drop a small piece of bread into the oil — it should turn golden in about 15 seconds when the oil is ready.
- Storage: Best eaten fresh. Store leftovers at room temperature in an airtight container for 1–2 days. Freeze plain doughnuts for up to 3 months and thaw overnight.
Nutrition (per serving)
Calories: 75 kcal | Carbs: 15 g | Protein: 3 g | Fat: 1 g