Glazed Tofu Donuts
This recipe is inspired by a Tofu Donut recipe made by Jun Yoshizuki from Juns' Kitchen., and the photo of Aisla sniffing the tray of tofu donuts is also inspired by Jun Yoshizuki from Jun’s Kitchen. Watch a couple of his videos and you’ll see why.
So I came across this video of Juns' just in time to make Tofu Doughnuts for our vegetables in desserts feature, and yes I know that technically Tofu isn't a vegetable, but it's made from soybeans, and a legume is close enough ok!
This super simple tofu donut recipe WITHOUT yeast is quick and easy to make, and freaking delicious! (you can thank me later). Now, I love tofu, so when I heard about this popular Japanese breakfast donut, I just had to try them! But for those who may be a little sceptical about the use of tofu in a donut recipe (like my husband was, keyword being ‘was’, he loved them!) let me assure you that they don’t make the donut taste like tofu, they simply provide the perfect amount of moisture and the ‘mochi mochi’ soft, bouncy texture that makes these babies a force to be reckoned with. Just trust me, this recipe will change your life!
MY TOP TIPS FOR MASTERING THIS BAKE
#1 For this recipe I used Greens Pancake Mix Buttermilk Shake 325g. I trialled multiple different pancake mixes and the more ‘gourmet’ mixes, they just didn't lend the doughnuts enough flavour and were quite thick, bland and cakey due to the use of heavy flours and a lot of leavening agents. Greens Buttermilk Pancake Mix contains the perfect amount of sugar, buttermilk flavouring, leavening agents and the fine texture of the mix is perfect for this recipe.
Due to it’s fine texture, I also trialled rice flour as suggested by Jun in the original tofu donut recipe, however, I found it created a chalky texture of which I just wasn't used to and wasn’t a huge fan of.
#2 That's it, seriously, for a doughnut recipe it's super simple, and a lot of fun!