Tofu Donut Balls are a fun and unique treat that brings together the light, fluffy texture of tofu with the sweet, doughy goodness of donut bites. These little balls are crispy on the outside and soft inside, making them the perfect bite-sized snack or dessert. They offer a nice twist if you’re looking to enjoy a classic donut flavor with a bit of plant-based protein hiding inside.
I love making Tofu Donut Balls when I want something that feels a little special but is still super easy to whip up. The tofu adds a nice creaminess that you don’t usually find in regular donuts, and I appreciate how these feel a bit lighter. Plus, they’re great for sharing—I often bring them to get-togethers because they’re cute and always get people asking for the recipe.
My favorite way to enjoy these is fresh out of the fryer or oven, with a warm drizzle of honey or a sprinkle of cinnamon sugar on top. They’re also delicious dipped in your favorite jam or chocolate sauce. If you want to mix things up, try rolling them in powdered sugar right after cooking, which adds a little extra sweetness and looks so tempting. These Tofu Donut Balls are one of those snacks that never fail to bring smiles around the table.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape and gives a soft, light texture inside. If you don’t have tofu, try mashed cooked chickpeas for a different but tasty twist.
Flour: All-purpose flour is the easiest choice for the dough. You can swap with gluten-free flour blends if you’re gluten-sensitive, but the texture may be a bit different.
Plant-based milk: I use almond or oat milk for a subtle flavor. Feel free to use dairy milk or other plant milks you like. It helps bind the dough and adds moisture.
Sugar & Cinnamon: Sugar provides sweetness, while cinnamon adds a warm, aromatic touch. You can omit cinnamon if you prefer or try nutmeg or pumpkin pie spice for variety.
How Do You Get Crispy, Golden Tofu Donut Balls Without Oil Overload?
Frying is key to crispy outside and soft inside. Here are some tips to get it right without soaking up too much oil:
- Heat the oil to about 350°F (175°C) — too low and they absorb oil, too hot and they burn quickly.
- Use enough oil to fully submerge the balls so they cook evenly on all sides.
- Don’t overcrowd the pan; fry in batches to keep the temperature steady.
- Drain on paper towels immediately after frying to catch excess oil.
- Rolling the warm balls in cinnamon sugar helps create a nice outer crust.
With these steps, you get that perfect crispy shell with a tender, fluffy inside every time.
Equipment You’ll Need
- Deep fryer or a heavy-bottomed deep skillet – I prefer this for even heat and crispiness.
- Cooking thermometer – keeps the oil at the right temperature so your donut balls don’t absorb too much oil.
- Mixing bowls – for combining the batter and coating ingredients.
- Silicone spatula or wooden spoon – easy to stir and handle the dough gently.
- Small scoop or spoon – helps shape the balls evenly.
- Slotted spoon – for carefully removing the fried donut balls from oil.
- Paper towels – to drain excess oil and keep them crispy.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – mix into the batter for extra texture and flavor.
- Orange or lemon zest – adds a fresh, citrusy twist that pairs well with cinnamon.
- Salted caramel or vanilla glaze – drizzle over the warm donut balls for added sweetness.
- Savory option: Mix in chopped herbs like parsley or chives, and skip the sugar coating—serve as a snack with dips.
How to Make Tofu Donut Balls?
Ingredients You’ll Need:
Main Ingredients:
- 1 block (14 ounces) firm or extra-firm tofu, drained and pressed
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/3 cup plant-based milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (plus more for frying)
For Coating and Garnish:
- 1/4 cup granulated sugar mixed with 1 teaspoon cinnamon (for coating)
- Fresh parsley or dried herbs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry the donut balls in batches. Total time is around 25-30 minutes. It’s quick and perfect for a tasty snack or dessert when you want something warm and fresh.
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by draining your tofu very well to remove extra moisture. Press it gently between paper towels or a clean cloth. Then crumble it into a large bowl until it looks fluffy and broken up.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional cinnamon. This will be your dry mix to combine with the tofu.
3. Combine Wet Ingredients with Tofu:
Add the plant-based milk, vanilla extract, and 1 tablespoon of vegetable oil to the crumbled tofu. Stir it gently to mix everything well.
4. Form the Dough:
Slowly add the dry ingredients to the tofu mixture. Stir carefully until a sticky but shapeable dough forms. It should hold together when you press it lightly.
5. Shape the Donut Balls:
With your hands or a small scoop, form the dough into small balls about 1 to 1.5 inches wide. Set them aside on a plate to prepare for frying.
6. Heat the Oil for Frying:
Pour vegetable oil into a deep skillet or fryer and heat it to 350°F (175°C). You’ll need enough oil to fully submerge the donut balls for even frying.
7. Fry the Donut Balls:
Carefully place a few balls at a time into the hot oil. Fry them, turning gently, until they are golden brown and crispy all over — about 3 to 4 minutes per batch. Avoid crowding the pan so they cook evenly.
8. Drain and Coat:
Use a slotted spoon to remove the donut balls and place them on paper towels to drain excess oil. While still warm, toss them in the cinnamon sugar mixture so they get a sweet, flavored crust.
9. Garnish and Serve:
Arrange the tofu donut balls in a bowl or plate. For an optional savory touch, sprinkle with fresh parsley or dried herbs, just like in the photo. Serve them warm with coffee or dipping sauces such as maple syrup or chocolate sauce.
Enjoy your crunchy, soft, and delicious Tofu Donut Balls! They make a lovely treat for any time of day.
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm or extra-firm tofu for this recipe to achieve the right texture. Silken tofu contains more water and may make the dough too soft and difficult to shape.
Can I Bake Instead of Frying the Donut Balls?
Yes! Preheat your oven to 375°F (190°C) and bake the shaped balls on a parchment-lined sheet for about 15-20 minutes, turning halfway through, until golden brown. The texture will be less crispy but still tasty.
How Should I Store Leftover Donut Balls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a warm oven or toaster oven to help regain some crispiness before serving.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and shape the balls ahead, then keep them covered in the fridge for up to 24 hours before frying. This helps the flavors meld and saves time on the day you want to serve them.