These doughnuts are soooo good and no one will know they are healthy too.
They have no eggs or milk. I got this recipe from Whole Foods for The Whole Family (a La Leche League International Cookbook) I got this book right before Camala was born, some 28 years ago!!! (Sorry Camala) So I am not sure if you can even find a copy of this cookbook—but it has some amazing and healthy recipes in it.
When I make these doughnuts, I use a glaze that has butter in it which, or course, makes them no longer vegan, but they are just as good plain, or sprinkled with powdered sugar or cinnamon and sugar.
Ingredients:
1 cup water
1/4 cup oil
1/2 cup brown sugar (or honey) I like brown sugar better
6 oz. tofu
3 cups flour (I use half whole wheat/ and half all-purpose)
1 tablespoon baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
Start by heating some oil in deep, heavy saucepan. (about 2 inches of oil)
Stir water,oil, brown sugar (or honey) in large mixing bowl. Beat in tofu until well blended. Then add flour, baking powder, salt, nutmeg, cinnamon all at once. Stir just enough to blend and turn out onto floured surface. Dough is a little bit sticky so just add a little four to keep from sticking to your hands.
Pat or roll dough to about 1/2 inch and cut into desired shapes. I like holes!
Drop carefully into hot oil. Don’t crowd them! Turn until doughnuts are golden brown all over. Remove and drain on paper towl. Tofu helps make up for the protein that is missing from the eggs.
If you want you can glaze with the following recipe also from the same book.
Doughnut Glaze:
6 Tablespoons whole wheat flour or unbleached flour
6 Tablespoons butter
4 Tablespoons brown sugar (or honey) I like brown sugar
1/2 cup honey
2 tsp. vanilla
Beat the flour into the hot butter until mixture is smooth. Sir in sugar, honey and vanilla and heat to simmer 1 minute, stirring the whole time!
Use immediately.
*Christine*
4 Responses to “Tofu Doughnuts–Vegan”
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These look so yummy.
Did you use soft, firm, or extra-firm tofu?
Thanks
These are a shocker to anyone who say “tofu?–really?–I dont think so”. I have found extra-firm or firm works the best. Soft is too runny. I used to serve these to my kids when they were little and sometimes, their apprehensive friends. Once they tried them–everyone is hooked!! thanks, Christine
UPDATE: I finally had a chance to tackle this yummy-looking recipe & it was a hit! As recommended, I used the extra-firm tofu and it worked out great. Since I didn’t have any nutmeg I didn’t substitute it with anything else and it still tasted delicious. A couple of modifications – I added 1/2 cup granulated sugar into the flour mix and fried them in grapeseed oil (actually wasn’t sure which kind you used but it worked out and tasted just fine); and, lastly, I rolled them in a combination of powdered sugar & cinnamon. Wish I could post pics but having trouble finding a place to upload them – lol! I’m gonna try making these a few more times just to get right but so far, first attempt, it was a success! yippee! Thanks again for sharing these :0
Hello there, so glad you finally got to try them… I hope next time you try the addition of the nutmeg… You cant believe how great the flavor is with just that little addition… nice to hear from you– and “Happy Baking” Christine