Tofu marinated in a epis and cooked in a tomato based sauce with cashews, peppers and onions.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 50 minutesmins
Marinating Time 1 hourhr
Course Main
Cuisine Haitian
Servings 4
Ingredients
Epis Marinade
10gfresh parsley
5gfresh thymeleaves only
6clovesgarlic
1small white onion
1green bell pepper
1yellow bell pepper
1Scotch bonnet chilliseeds removed
1stick celery
4spring onions
⅛teaspoonground cloves
¼cupolive oil
Juice of 1 lime
Poul Ak Nwa
300gTofu
2tablespoonsolive oil
2tablespoonstomato paste
400gtin chopped tomatoes
1cupcashews
½cupwater
1Scotch bonnet
1onionsliced
1red bell peppersliced
1yellow bell peppersliced
½teaspoonsalt
½teaspooncracked black pepper
Parsleychopped
Instructions
Epis Marinade
This recipe makes double the needed epis. You can half the ingredients if your blender or food processor is small enough. If you are making double then the remaining epis can be stored in the fridge for up to 4 days.
Roughly chop all ingredients then add them to a food processor or blender. Blend into a smooth even consistency.
Tofu
Drain then press the tofu for at least 10 minutes to remove excess water. Once pressed, cut into bite-sized cubes.
Place the tofu in a container and season with salt before covering with half the epis. Marinade for at least 1 hour or overnight.
Poul Ak Nwa
Heat the olive oil in a pan over medium heat. Once hot add the marinated tofu. Try and add as little of the marinade as possible at this step. Fry the tofu on all sides until lightly golden, watching not to burn any of the epis. This will take around 6 minutes.
Add the remaining epis with a pinch of salt and cook until the oil has separated from the epis and the pan is nice and fragrant, around 6 minutes.
Add the tomato paste and continue to cook, stirring the paste into the tofu and epis for around 2 minutes.
Add the tin of chopped tomatoes, cashews and ½ cup of water. Also finely chop the Scotch bonnet and add, if you want less heat remove the seeds.
Cover the pan and bring to a gentle simmer for 15 minutes stirring occasionally.
Taste and adjust for seasoning. We added ½ teaspoon salt and ½ teaspoon cracked black pepper at this stage.
Add the sliced onion and bell peppers and gently mix into the sauce before covering the pan again and continuing to cook until the onions and peppers are soft, around 20 minutes.
Taste and adjust for seasoning again then serve with a garnish of fresh parsley.