Tofu Doughnuts–Vegan

These doughnuts are soooo good and no one will know they are healthy too.
They have no eggs or milk.   I got this recipe from Whole Foods for The Whole Family (a La Leche League International Cookbook)  I got this book right before Camala was born, some 28 years ago!!!  (Sorry Camala)  So I am not sure if you can even find a copy of this cookbook—but it has some amazing and healthy recipes in it.
When I make these doughnuts,  I use a glaze that has butter in it which, or course, makes them no longer vegan, but they are just as good plain, or sprinkled with powdered sugar or cinnamon and sugar.
Ingredients:
1 cup water
1/4 cup oil
1/2 cup brown sugar (or honey)  I like brown sugar better
6 oz. tofu
3 cups flour (I use half whole wheat/ and half all-purpose)
1 tablespoon baking powder
1/2 tsp salt
1/2  tsp nutmeg
1/4 tsp cinnamon

Start by heating some oil in deep, heavy saucepan. (about 2 inches of oil)
Stir water,oil, brown sugar (or honey) in large mixing bowl.  Beat in tofu until well blended.  Then add flour, baking powder, salt, nutmeg, cinnamon all at once.  Stir just enough to blend and turn out onto floured surface.  Dough is a little bit sticky so just add a little four to keep from sticking to your hands.

Pat or roll dough to about 1/2 inch and cut into desired shapes.  I like holes!
Drop carefully into hot oil.  Don’t crowd them!  Turn  until doughnuts are golden brown all over.  Remove and drain on paper towl.  Tofu helps make up for the protein that is missing from the eggs.
If you want you can glaze with the following recipe also from the same book.
Doughnut Glaze:
6 Tablespoons whole wheat flour or unbleached flour
6 Tablespoons butter
4 Tablespoons brown sugar  (or honey)  I like brown sugar
1/2 cup honey
2 tsp. vanilla
Beat the flour into the hot butter until mixture is smooth.  Sir in sugar, honey and vanilla and heat to simmer 1 minute, stirring the whole time!
Use immediately.

*Christine*

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