You know I use to HATE tofu! Seriously, back in high school I tried it once and thought it was so gross. Little did I know that Tofu would be one of my most favourite and relied upon product in my adult life.
The key to tofu is in the falvouring and also the type of tofu you use. There are so many different types of firmness, soft, medium firm, firm, extra firm and pressed. Each being the star in their own types of recipes. I find firm or extra firm amazing for curries. Medium firm is great for scrambled tofu while soft is perfect for things like dessert or creamy fillings and cheeses. The trick is picking the right firmness as well as using the right flavours.
Sunrise Soya Tofu is actually a brand I use a lot. SO when they reached out to me and asked me to partner with them on a recipe I was so excited. They are hosting a really cool challenge this month to see the many creative ways you can use and flavour tofu! You can actually win an Apple watch by participating, plus you get to see creative and interesting ways to use tofu and also challenge yourself to think outside the box. That’s how I came up with this recipe. I would NEVER have thought to make truffle balls out of tofu and you know what, they are so good. Anyways check them out here for contest rules and how to enter.
OK on to the recipe. For this recipe I actually used firm tofu but you can use medium firm or firm. However i have to say that using a soft or even medium firm type may make the truffles a bit watery. You may also have to play around with the amount of Almond meal you use as it will depend on how wet your tofu is. And don’t forget to check the amount you use. When I forst made this I used the entire package and had WAY to many truffles..opps BUT, I didn’t worry because these bad boys are:
HIGH IN PROTEIN
Oh and please remember if you make this please to share your thought in the comments or better yet a photo of your creation so I can share it! You can find me on instagram @at.my.table!
Tofu Truffle Bites
A sugar free, healthy treat you can indulge in.
- 250g of firm tofu (about 1/2 a package, check label)
- 5 medjool dates, chopped small
- 3 Tbs cocoa powder plus 4 tbs for coating
- 2 tbs maple syrup
- 1 tbs tahini
- 1-2 cups almond meal (depend on wetness of the tofu)
- Shredded coconut flakes for topping
- In a food processor add in the tofu and dates and process until smooth. Then add in the remaining ingredients except for the toppings. Start with 1 cup of almond meal and slowly add in more until the batter is sticky but will form into balls.
- In 3 small bowls add to each a bit of the almond meal, cocoa powder, and shredded coconut flakes. Form the dough into bite sized balls and then drop into one of the bowl. Roll the bowl so that the ball gets covered with the topping and then place onto a plate.
- Refrigerate for 3-4 hours or you can freeze for a cold treat. They will last 3 days in the fridge.