Tofu Donuts

Before I left the UK, I did a little research on local area delicacies of where I was going to in Japan. These included fried crickets, beef tongue and tofu donuts. I haven’t tracked down any crickets yet, and beef tongue isn’t the same when it’s from a supermarket, but I have found a great recipe for some sugary baked goods…

I sampled these in Kyoto’s Nishiki Market, and I knew as soon as I took a whiff of them it was love. If your taste buds need convincing on tofu, I seriously recommend you make these. If the fact that they’re vegan floats your boat, they have that going for them too.

tofu donuts

Tonuts (Tofu Donuts)


  • 6 ounces silken (soft) tofu
  • 1 + 1/2 tablespoons light brown sugar, packed
  • 1 tablespoon honey
  • 1 teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour
  • 1 + 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • pinch of salt

For Cinnamon and Sugar Coating:

  • 1/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon


1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease 12 cups of a mini donut pan.

2. Mix together the tofu, brown sugar, honey, canola oil, and vanilla extract in a medium size bowl until smooth.

3. In a separate bowl, whisk together the cake flour, baking powder, cinnamon, nutmeg, and salt. Add the flour mixture to the tofu mixture and whisk until smooth.

4. Use a piping bag or a spoon to fill each donut cup about three-quarters full, making sure the center post is clear.

5. Bake until the donuts are a light golden brown and spring back when touched (about 15 minutes). Let cool slightly, then gently turn the donuts out onto a cooling rack.

6. Whisk together the granulated sugar and cinnamon and put the melted butter in a small bowl. Dip each donut in the melted butter then sprinkle with a coating of cinnamon and sugar and put the donut on the cooling rack to dry. Repeat with the rest of the donuts. After a couple of minutes, add a second cinnamon and sugar coating and serve.

Adapted from this recipe