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Tofu Churros

YIELD: 34 churros

Crispy fried dough rolled in cinnamon sugar is made better with velvety plant-based protein!
 
Mori-Nu Silken Tofu adds the perfect amount of moisture and creaminess to this churro recipe. Light and fluffy on the inside, crispy on the outside, with just the right amount of chewiness, these vegan churros will disappear nearly as fast as you can prepare them.
 
Easy to make with simple ingredients, churro dough can be hand-rolled into sticks or pressed through a churrera for authentic Mexican churros with ridges. Then toss the hot, crispy, fried Tofu Churros in a blend of cinnamon and sugar, or dip them in melted chocolate for a truly decadent experience.
 
Preparing for a party or have a lot of hungry mouths in the family? Make batches of churros ahead of time and freeze them raw until ready to fry. 

INGREDIENTS


WET

 1/2 package Mori-Nu Silken Tofu Soft (refrigerate remaining tofu) 

1/2 cup water 

2 tbsp granulated sugar 

1 tbsp neutral oil 

1 tsp vanilla extract 

1/4 tsp salt 

DRY 

1 1/2 cups all-purpose flour 

1 tsp baking powder 

COATING 

1 cup granulated sugar 

1 tsp ground cinnamon 

OIL 

Vegetable oil for frying

INSTRUCTIONS

  1. In a deep fry pan or heavy pot, heat oil to 350-375ºF.
     
  2. Line a tray with parchment paper. Line another tray with paper towels.
     
  3. In a flat bowl wide enough to fit a churro, mix together COATING ingredients, then set aside.
     
  4. In a medium bowl, sift together DRY ingredients, then whisk to mix well.
     
  5. To a blender, add WET ingredients, then blend until smooth.
     
  6. In a medium saucepan, add blended WET mixture, then bring to a boil. Remove from heat, then immediately add DRY ingredients and quickly mix with a wooden spoon until everything is evenly incorporated and the dough pulls away from the sides into a ball. The dough will be quite firm.
     
  7. Fill a churrera with the dough, making sure that there are no air pockets. Pipe 4" strips onto tray lined with parchment paper, using kitchen shears to cut off each strip.
     
  8. Fry a few churros at a time, keeping the oil between 350-375ºF. They should float to the top, then brown (about 5 minutes). Remove and drain on paper towels, then immediately roll in cinnamon-sugar mixture.
     

TIPS

  • Use a candy thermometer to monitor the oil temperature, as having the right temperature will ensure the perfect crispiness on the outside and chewiness on the inside.
     
  • A churrera will provide the best results and be easier to use, however, a very strong pastry bag fitted with a star tip can be used instead.
     
  • There will be leftover cinnamon-sugar coating, but the quantities given are to make it easy to roll and cover each churro quickly. A lesser amount may be used if preferred.
     
  • Great with chocolate or caramel sauce as a dip.
     
  • PLANT-BASED: Mori-Nu Silken Tofu adds plant-based protein while providing a moist, chewy texture to the inside of these churros, without any eggs or dairy.
     
  • GLUTEN-FREE: This churro recipe worked great with gluten-free 1-to-1 baking flour. Mori-Nu Silken Tofu is Certified Gluten Free!

 

PRODUCTS USED FOR THE RECIPE

SOFT TOFU
Previous Recipe Atole
Next Recipe Tofu Caramel Flan

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