Silken Tofu Donuts

Serving Size 8

Prep Time 60 mins

Cook Time 60 mins

Difficulty Easy

Ingredients

Inspired by: Okonomi Kitchen, Che Jorge, Last Ingredient

For the donuts:  

  • ½ cup Nasoya Silken Tofu  
  • ½ cup + 2.5 tbsp flour  
  • ½ tbsp baking powder  
  • 2 tbsp sugar  
  • ½ tsp vanilla   

For the glaze:

  • 3/4 cup fresh blackberries 
  • 3 cups powdered sugar, sifted 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon lime juice 
  • 1 tablespoon nondairy milk 
  • Nonpareils  

Preparation

  1. Add silken tofu to a food processor, blending until smooth. Add sugar, vanilla, and a pinch of salt. Mix until combined. Transfer to a medium bowl. Fold in flour until just combined. Cover and refrigerate for about 10 minutes.
  2. Prepare the glaze. Puree the blackberries in a food processor. Strain out the seeds, leaving a smooth puree. In a large bowl, whisk together the blackberry puree, powdered sugar, vanilla, lime juice, and milk.
  3. Remove dough from fridge. Roll into a long baton. Divide the dough into equal portions, about 3 inches long. Take each section and roll them out further, attaching the ends together to create rings. These will not expand upon frying, how they look at this stage is how they will look cooked.
  4. Fill a high sided pan about 3 inches with oil over medium heat. Use a frying thermometer to ensure temperature is about 350 degrees F.
  5. Once the oil is ready, carefully drop the dough into the hot oil. Fry the donuts for 3-5 minutes on each side until they’re golden brown.
  6. Carefully remove the donut with a slotted spoon and place on a wire rack. Drizzle a generous amount of glaze, allowing the excess to spill onto a tray beneath the wire rack.
  7. Add sprinkles for garnish and enjoy!

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