The creator @Balle made a TikTok video showing how to make tofu dough with flour, tofu, and salt. So, I had to give it a go! I was so surprised by how delicious and filling these tofu cinnamon sugar poppers were. They're a fabulous snack that is sneakily healthy.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
I added sugar to the dough, too, because it's a dessert, of course. I also used an oven preheated to 400 degrees instead of an air fryer because I don't have an air fryer!
If you're looking for more easy recipes, check out my no-bake cheesecake bites and my small batch gluten-free blueberry muffins.
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Why You'll Love this Recipe
This recipe for tofu cinnamon sugar poppers is so easy to make, requires minimal ingredients, and is actually pretty healthy! It's a great mid-day pick-me-up.
Ingredients for Tofu Cinnamon Sugar Poppers
Easy ingredients that you probably have in your kitchen.
- Tofu: I used extra-firm tofu. Any brand will work.
- Gluten-free Flour: I use King Arthur's Gluten-free Flour in this recipe.
- Granulated Sugar
- Salt: I always use Redmond's Real Salt.
- Ground Cinnamon
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
Crumble the tofu in a large bowl using your hands. Add in the flour, ¼ cup sugar, and salt. Use your hands to work the mixture into a ball.
Split the dough into four sections and roll each section into a log. Use a knife to cut 1-inch pieces. Roll each individual piece into a ball.
Line each ball on the baking sheet and bake for 20 minutes in the oven on the middle rack.
Grab a large plastic bag and fill it with ¼ cup granulated sugar and ground cinnamon. Seal the bag and toss to combine.
Remove the tofu balls from the oven and immediately place them in the plastic bag. Seal the bag and toss to coat each ball in cinnamon sugar.
Hint: use reusable bags so you can use them over and over again for this recipe. Find some of my favorite ones HERE.
Equipment I Use + Love
- Glass mixing bowls - my favorite set is on sale right now on Amazon.
- Wooden spatula - a non-toxic alternative to spatulas.
- Baking sheet - I like to line the graham crackers up on a baking sheet.
- Precut parchment paper - makes baking so much easier.
- Reusable plastic bags - are great to reuse for other recipes.
How to Store Tofu Puffs
Store in an airtight container at room temperature for up to 3 days.
Top tip
Bake on the oven's middle rack so the tofu balls cook evenly.
Tofu Cinnamon Sugar Poppers (gluten-free)
Ingredients
- 14 ounces of extra-firm tofu
- ¼ cup gluten-free flour
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
- Crumble the tofu in a large bowl using your hands. Add in the flour, ¼ cup sugar, and salt. Use your hands to work the mixture into a ball.
- Split the dough into four sections and roll each section into a log. Use a knife to cut 1-inch pieces. Roll each individual piece into a ball.
- Line each ball on the baking sheet and bake for 20 minutes in the oven on the middle rack.
- Grab a large plastic bag and fill it with ¼ cup granulated sugar and ground cinnamon. Seal the bag and toss to combine.
- Remove the tofu balls from the oven and immediately place them in the plastic bag. Seal the bag and toss to coat each ball in cinnamon sugar.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Pam S says
Ok right now I am about anything cinnamon sugar so I needed to try these. Being that the base is tofu is a plus because the protein helps fill you up and the cinnamon sugar combo satisfies the sweet tooth. First time I pressed the tofu a good bit bc recipe didn't say whether to or not. They came out good but a little dry with a funky texture. I also used chick pea flour as that was the only gluten free flour on hand. Second time I didn't press at all and used regular flour because I am not gluten intolerant, and they were too soft after 20 minutes. I turned them over and continued baking for 10 minutes. Yum! They were really good. Third time I lightly pressed and also used regular flour and they rolled out really well. Cooked 20 minutes, flipped and continued for 5 and they are really darn good. Filling and healthy!