WET

• 3/4 cup Mori-Nu Plus Fortified Tofu (refrigerate remaining tofu)
• 3 tbsp oil
• 2 tbsp sugar
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

DRY

• 3/4 cup baking flour
• 1/2 cup almond flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt

GLAZE

• 3/4 cup powdered sugar
• 3 tbsp maple syrup
• 2 tbsp pecans, finely chopped
• 1/4 tsp maple extract (optional)
   

1. Preheat oven to 375ºF and lightly grease donut pan.
2. In a blender, blend all WET ingredients together until smooth. Pour into a large bowl and set aside.
3. In a medium bowl, sift all DRY ingredients together and whisk until well-mixed.
4. Add dry ingredients to wet ingredients, then mix until just combined. Do not over-mix.
5. Using a piping bag (no tip), carefully pipe the batter into each ring of the donut pan, to about 3/4 full, making sure to avoid the center.
6. Bake 13-15 minutes until donuts are firm and spring back to the touch.
7. Meanwhile, in a small bowl, whisk together all glaze ingredients.
8. Lay parchment paper underneath a wire cooling rack.
9. Remove donuts from oven and let cool in pan for 5 minutes, then invert onto wire cooling rack.
10. Once donuts are completely cooled, evenly spoon glaze on top of all donuts, allowing some glaze to drip down sides onto parchment paper.
11. Donuts are best enjoyed immediately!
     

• Recipe can be doubled for a dozen donuts.
• In place of a piping bag, a large zip-top bag with the corner cut off can be used.
• Maple extract is optional but recommended to infuse the glaze with maple flavor.
• Store leftover donuts in an airtight container at room temperature for up to 3 days.
• PLANT-BASED: This recipe only uses plant-based sweeteners (no honey) and no eggs or dairy!
• GLUTEN-FREE: We used gluten-free 1-to-1 baking flour with excellent results! Mori-Nu Plus Fortified Tofu is Certified Gluten Free. Make sure to check the labels on the rest of the ingredients.