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You are here: Home / Breakfast / How to Make Tofu Mochi Donuts, BAKED

July 19, 2021

How to Make Tofu Mochi Donuts, BAKED

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Gluten Free
Under 200 Calories

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.

How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
What You'll Find in this Post:
1. Ingredients used to make this
2. More Healthy Tofu Recipes
3. How to Make
4. Recipe Variations and Optional Add Ins:
5. How to Make this Healthier
6. Other ways to eat/ glaze/ frost
7. Texture Guide
8. How to Store
9. Final Tips
10. Tofu Baked Mochi Donut
11. More Mochi Donut Recipes

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!!!
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
  • 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
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
Mori-Nu Silken Tofu, Firm, 12.3 Ounce
mashed silken firm tofu using fork
*pic: mashed tofu

More Healthy Tofu Recipes

How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
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How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
How to Make Tofu Mochi Using a Mochi Maker
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
Healthy Tofu Glutinous Rice Balls Recipe (a.k.a Tofu Dango, Tang Yuan)
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
Flourless Pancakes – Extra Fluffy Pancakes made with Tofu (Tofu Pancakes)
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Cream-Cheese Stuffed Tofu Cookie (Made with Almond Flour)
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Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb)
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
Healthy Tofu Mantou (Chinese Style Yeasted Steamed Bread)

How to Make

How to Make Tofu Baked Mochi Donuts

STEP 1

How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts

Mix all ingredients together

STEP 2

How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts

A bit lumpy but it’s still fine!

STEP 3

How to Make Tofu Mochi Donuts, BAKED

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.
banner variations

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.
How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts

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!

Texture Guide

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 Make Tofu Mochi Donuts, BAKED - Tofu Mochi Donuts
*Remember, since we’re using coconut flour here, the 2 Tbsp of coconut flour = 1/2 cup of the other flours

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

Final Tips

  • 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.
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How to Make Tofu Mochi Donuts, BAKED

Tofu Baked Mochi Donut

How to Make Tofu Mochi Donuts, BAKED - Tofu Mochi DonutsAll Purpose Veggies
4 from 3 votes
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Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine Japanese
Servings 8 servings
Calories 130 kcal

Ingredients
  

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

Instructions
 

  • 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.

Notes

*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe, as well as use more mochiko flour to increase chewiness. Be sure to refer to my Mochi Donut Experiment to read how the results differ! 
**I used raw cane sugar for this recipe, but coconut, date and maple sugars are better, less processed granulated sugars I would also recommend. Please note that these sugars will make the donuts look darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
 

Nutrition

Calories: 130kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 157mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin D: 1µgCalcium: 25mgIron: 1mgZinc: 1mg***Net Carbs: 10g
Keyword almond flour, donut, mochi
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

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Filed Under: Breakfast, Dessert, Desserts, Gluten-Free, Low Calorie, Mochi, Snacks Tagged With: almond-flour, asian-inspired, donut, glutenfree, mochi, mochi-donut, tofu

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Comments

  1. lk says

    December 9, 2021 at 7:29 am

    hi! your blog is a gold! i understand you can swap out flours but was wondering why you decided to choose coconut flour? thanks!

    Reply
    • All Purpose Veggies says

      December 12, 2021 at 3:30 pm

      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.

      Reply

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