Vegan Baked Donuts

1. In a medium bowl, whisk together flours, gluten, sugar, yeast, and salt. In bowl of an electric mixer, using the paddle attachment, blend together tofu and water on medium-low speed (a few small lumps are okay).
    
2. Add dry ingredients, 1/2 cup at a time, until all is added and mixture pulls away from sides of bowl.
    
3. Transfer to a plastic bag or container with ample space for rising and a tight-fitting lid, and refrigerate overnight.
    
4. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, divide dough into 16 pieces and roll into smooth balls. Flatten balls slightly.
    
5. Holding each flattened piece between your hands, push thumbs through center, place index fingers inside, and roll into a wide, open donut shape. (Dough will rise to fill in hole if it isn['t large enough.)
    
6. Place about 2 inches apart on prepared sheet. Brush donuts with a bit of warm water or egg wash. Cover and set aside to rise for about an hour, or until double in size.
    
7. Preheat oven to 375 degrees F. Carefully brush donuts again with warm water or egg wash and bake for about 15 minutes, until golden brown.
    
8. Transfer to a rack. Use a pastry brush to coat hot donuts with glaze.

Orange Glaze: 2 tablespoons orange juice concentrate, 1/2 teaspoon vanilla, 1 teaspoon grated orange zest, 1 cup powdered sugar.

1. In a mixing bowl, combine all ingredients and whisk or stir well. Makes about 1/2 cup.

Chocolate Glaze: 3 tablespoons soy milk or lowfat milk, 1 tablespoon cocoa 1 tablespoon margarine or butter, 1 teaspoon vanilla 1 cup powdered sugar.

1. In a small sauce pan, combine milk, cocoa, margarine, and vanilla.
    
2. Over medium heat, stirring occassionally, bring to a boil.
    
3. Continue to boil and stir for 1 minute.
    
4. Remove from heat, and stir in powdered sugar. Makes about 1/2 cup.