Fluffy, soft and chewy, these tofu mochi donuts will blow your mind if you think tofu is mushy, bland and for savory dishes only! The mashed silken tofu that’s been incorporated into the batter gives these moch donuts a tender, springy texture and fudginess that’s delicious but also healthy.
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Coconut Flour – you can use any brand of coconut flour for this recipe.
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
- Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
- Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar
- Tofu – high in protein and nutrient-dense, tofu contains minerals such as calcium, manganese, selenium, zinc, as well as B vitamins. It’s also a “complete protein” because it contains all 9 of the essential amino acids your body needs. A ½ cup serving of firm tofu provides around 8 grams of protein. Definitely a keeper. NOTE: I’ve tried using firm tofu and extra firm tofu, and found that the extra-firm needed a little bit more water. Feel free to add more water if you find that your batter comes out too thick. Also, use Silken Firm Tofu for the best, fluffiest result. Silken Tofu- (firm) like this one
More Healthy Tofu Recipes
How to Make
How to Make Tofu Baked Mochi Donuts
Mix all ingredients together
A bit lumpy but it’s still fine!
Fill into mochi donut (silicone works best!) pan, and bake! Let cool, and enjoy
Recipe Variations and Optional Add Ins:
- Chocolate Chip tofu mochi donuts! Just fold in some chocolate chips to the batter.
- Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract. Or citrus flavors such as lemon or orange extract. Peppermint extract also works.
- You can also bake this in a muffin or mini cake pan instead of a donut pan.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and cacao powder are all good sources of antioxidants? Dried fruits such as cranberries, blueberries (I like the one with no added sugar) and goji berries, and citrus zests like orange and lemon are terrific antioxidants, as well as immunity boosters. Add up to a teaspoon of these superfood powders and up to 2 Tbsp of dried fruits to the batter before baking to make this recipe even better!
- Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
Other ways to eat/ glaze/ frost
- Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
Instead of the coconut (alternative) flour that’s listed in the recipe, you can use other healthy flour substitutes (oat, almond, whole wheat flour) instead. Also if you want these donuts to be chewier/ mochier, you can also use more mochiko flour instead of coconut flour. Be sure to refer to the guide below, or read my Mochi Donut Experiment to read how the results differ!
How to Store
- You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the glaze will melt, too
- I used a silicone pan because the donuts were easier to remove after baking.
- Spray or grease the pans (even the silicone ones!!) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Tofu Baked Mochi Donut
- 1/2 cup mochiko flour sweet rice or glutinous rice flour
- 2 Tbsp coconut flour see note*
- 1/2 cup granulated sugar of choice **
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp light olive oil
- 1/3 cup mashed silken tofu
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
- Use a 1/4 cup measuring cup or large spoon to portion the batter into a well-greased donut pan (spray oil works well). FIll to 3/4 full. ***
- Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
hi! your blog is a gold! i understand you can swap out flours but was wondering why you decided to choose coconut flour? thanks!
All Purpose Veggies says
Thanks for such an interesting question! I just love using coconut flour. I also like that in this recipe the coconut flour resulted in the lightest color (than almond, oat, whole wheat flours, etc) so it went particularly well with the tofu.