Tofu Donut Balls are little bites of deliciousness that bring together the soft, smooth texture of tofu with the sweet, light crunch of a donut. They’re like tiny clouds of flavor, perfect for snacking or sharing. The combination is surprising but really works, making these donut balls a fun twist on both traditional donuts and tofu dishes.
I love making these because they’re so easy to pop in your mouth and enjoy anytime. If you’re anything like me, you’ll find yourself going back for just one more! A little tip: dusting them with cinnamon sugar or dipping them in a bit of honey makes them even better. I often make a batch and have them ready for when guests come over – they always get curious and then can’t stop eating them.
These donut balls are great for breakfast, a midday treat, or even a special dessert. I like serving them warm, fresh out of the fryer or oven, with a hot cup of coffee or tea. Whenever I make them, I think of fun weekend mornings when there’s time to enjoy simple, tasty bites with family or friends. They’re a simple way to bring a little happiness to any day.
Key Ingredients & Substitutions
Firm Tofu: This is the base of the recipe. Press the tofu well to remove moisture so the donut balls hold their shape. If you can’t find firm tofu, extra-firm works too.
Flour: All-purpose flour works best for structure. For gluten-free, try rice flour or a gluten-free blend, but the texture might change slightly.
Sweeteners: Maple syrup or honey adds subtle sweetness and helps the dough bind. You can skip or reduce them if you prefer less sweet.
Spices: Cinnamon and nutmeg add warmth. Feel free to adjust or leave them out if you want a more neutral flavor.
Milk & Acid: The milk and lemon juice mix acts like buttermilk to help the batter rise and add tenderness. Non-dairy milk works well for a vegan option.
Oil for Frying: Use a neutral oil like vegetable or canola oil. Make sure it’s hot enough before frying to get that crispy outside without absorbing too much oil.
How Do I Get the Perfect Crispy Outside and Soft Inside?
Frying the donut balls evenly can be tricky. Here are a few tips to get it just right:
- Heat oil to about 350°F (175°C). Use a thermometer if you have one to keep the temp steady.
- Don’t overcrowd the pan. Fry in small batches so the oil temperature doesn’t drop too much.
- Turn the donut balls gently every minute or so to brown evenly on all sides.
- Once golden brown, remove and drain on paper towels to avoid sogginess.
- If you want, add a dusting of cinnamon sugar or sesame seeds while still warm for extra flavor and texture.
Practice makes perfect, so don’t worry if the first batch isn’t exactly right. The key is consistent oil temperature and gentle handling.
Equipment You’ll Need
- Heavy-duty mixing bowl – I like this because it gives plenty of room to combine and knead the dough easily.
- Kitchen towel and heavy object or tofu press – helps to drain excess water from the tofu so the balls hold together better.
- Small ice cream scoop or spoon – makes uniform balls and speeds up the shaping process.
- Deep-fry thermometer – ensures your oil stays at the right temperature for crispy results.
- Deep saucepan or fryer – deep enough for safe frying without splatters.
- Slotted spoon or spider strainer – easy to lift the donut balls out of hot oil.
- Paper towels – for draining the excess oil after frying.
Flavor Variations & Add-Ins
- Sweet toppings: Roll the fried donut balls in cinnamon sugar or dust with powdered sugar for extra sweetness.
- Nutty or Seed Finishes: Sprinkle sesame seeds, chopped nuts, or shredded coconut on top for added crunch and flavor.
- Flavor Infusions: Mix cocoa powder into the dough for a chocolate twist or add a teaspoon of turmeric for color and subtle flavor.
- Filling Options: Inject a dab of jam or chocolate inside before frying for a surprise filling.
How to Make Tofu Donut Balls
Ingredients You’ll Need:
- 1 block (14 oz) firm tofu, pressed to remove excess water
- 1 cup all-purpose flour
- ¼ cup powdered sugar (optional for sweetness)
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 2 tbsp maple syrup or honey (optional for sweetness)
- ¼ cup non-dairy milk or regular milk
- 1 tsp lemon juice or apple cider vinegar
- ½ tsp nutmeg (optional)
- Vegetable oil, for frying
- Powdered sugar, cinnamon sugar, or sesame seeds for coating/garnish
- Fresh herbs (like cilantro) for garnish (optional)
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the batter and press the tofu (pressing tofu can overlap with other prep). Frying and finishing the donut balls takes around 15 minutes, so plan for about 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Tofu
Wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 15 minutes to press out excess moisture. Once pressed, crumble the tofu finely into a medium bowl.
2. Make Buttermilk Substitute
In a small bowl, mix the milk with lemon juice or vinegar. Let this sit for 5 minutes—it will thicken slightly and act like buttermilk.
3. Mix the Batter
Add the flour, baking powder, salt, cinnamon, nutmeg (if using), and powdered sugar to the crumbled tofu. Stir everything together well. Pour in the vanilla extract, maple syrup or honey, and the milk mixture. Stir until you get a thick, sticky dough. If it seems too wet, add a bit more flour; if too dry, a splash more milk will help.
4. Heat the Oil and Shape the Balls
Pour about 2 inches of vegetable oil into a deep saucepan or fryer. Heat the oil to 350°F (175°C). Use wet hands or a small ice cream scoop to shape the dough into small balls about 1.5 inches wide.
5. Fry the Donut Balls
Carefully drop a few balls into the hot oil at a time—don’t crowd the pan. Fry for 3–4 minutes, turning occasionally, until all sides are golden brown and crispy.
6. Drain and Garnish
Use a slotted spoon to lift the donut balls out of the oil and drain on paper towels. While still warm, you can roll or dust them with powdered sugar, cinnamon sugar, or sprinkle sesame seeds on top for extra flavor. Add fresh herbs like cilantro if you want a fresh touch.
7. Serve and Enjoy
Serve your tofu donut balls warm as a snack or dessert. They’re light, crispy outside, and soft inside—a perfect little treat!
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture, making it firmer and chewier, which can work well for donut balls. Just thaw it completely and press out any excess water before using.
Can I Bake Instead of Frying the Donut Balls?
You can bake them for a healthier version! Preheat the oven to 375°F (190°C), place the balls on a greased baking sheet, and bake for about 20-25 minutes, turning halfway through, until golden and crispy.
How Should I Store Leftover Tofu Donut Balls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or on the stovetop to keep them crispy—microwaving can make them soggy.
Can I Make the Dough Ahead of Time?
Yes! Prepare the dough, shape into balls, and store them in the fridge for up to 24 hours before frying. Let them come to room temperature for a few minutes before cooking for best results.