Smoked tofu truffles with walnuts, almonds and dates


  • 200 gr of smoked tofu
  • 100 gr of walnut kernels
  • 50 grams of almonds (with skin)
  • Natural dates to taste
  • Unsweetened soy milk to taste
  • 8 grams of salt
  • 1/2 lemon (juice)
  • Poppy seeds to taste

Transfer the tofu pieces with the walnuts and almonds to the blender, start the mix adding the and the lemon juice.

Blend until you get a firm and smooth cream. If it is too hard and difficult to work, add 1 tablespoon of soy milk at a time, until you get the right consistency.

Peel the dates off and cut them in half.

Take half a tablespoon of the mixture, place half a date in the center and form a ball.

Pour the poppy seeds into a deep dish and let the balls roll in them as they form.

Place the poppy-coated truffles on a plate and leave them to rest in the refrigerator for 1 hour before serving.

Keep it the fridge.



  • Poppy seeds can be replaced with sesame seeds, or a mix of both.
  • Dates can be replaced by red or white grapes.
  • Together with the mixture of tofu and nuts, you can add aromatic herbs such as parsley, dill, or thyme.
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