The classic Haitian dish Poule Nan Sos is traditionally made with chicken. We’re swapping in organic tofu, which soaks up Epis's rich, savory essence, a staple seasoning in Haitian cooking. With onions, bell peppers, potatoes, fresh thyme, and habanero chiles, all simmered in a flavorful vegetable broth, this stew brings the warmth and soul of Haitian cuisine to your table, offering a delicious and nutritious plant-based twist on a cherished classic.
Heat a large stovetop pan over medium-high heat. Once hot, add the onions, peppers, and potatoes, cooking and stirring for 1 minute. After 1 minute, add ¼ cup water to steam the potatoes a bit, cooking for another 2 minutes and stirring occasionally.
2
Add the tofu, Epis, thyme, and chiles. Stir to mix and cook for another minute.
3
Stir in the tomato sauce and vegetable broth. Bring to a boil, then reduce heat to simmer and cover the pan ¾ of the way, cooking for 10 minutes or until the potatoes are tender.
4
Remove from the heat and stir in the parsley. Taste for optional salt and pepper.
5
Divide Poule Nan Sos between plates and serve with additional parsley garnish, if desired.
Chef’s Notes
Substitutions In place of potatoes, try sweet potato, butternut squash, acorn squash, or sugar pumpkin.
In place of tofu, try brown or black lentils, pigeon peas, or red kidney beans.
Storage Store Poule Nan Sos in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Serving size
479ml
Amount per serving
Calories250
% Daily Value *
Total Fat6g8%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol0mg
Sodium105mg5%
Total Carbohydrate39g15%
Dietary Fiber 8g29%
Total Sugars 7g
Includes 0g Added Sugars0%
Protein15g
Calcium 230mg18%
Iron 13.5mg75%
Potassium 1010mg22%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1small onion (yellow or white, sliced)
2medium organic bell peppers (green, red, yellow, or orange, seeded and sliced)
2cupspotatoes (diced)
14ozorganic tofu (firm, extra firm, drained and pressed, or super firm tofu, drain but no need to press)
½cupEpis (see Chef’s Notes)
1tbspfresh thyme (leaves)
2habanero chiles (optional; seeded and thinly sliced)
Heat a large stovetop pan over medium-high heat. Once hot, add the onions, peppers, and potatoes, cooking and stirring for 1 minute. After 1 minute, add ¼ cup water to steam the potatoes a bit, cooking for another 2 minutes and stirring occasionally.
2
Add the tofu, Epis, thyme, and chiles. Stir to mix and cook for another minute.
3
Stir in the tomato sauce and vegetable broth. Bring to a boil, then reduce heat to simmer and cover the pan ¾ of the way, cooking for 10 minutes or until the potatoes are tender.
4
Remove from the heat and stir in the parsley. Taste for optional salt and pepper.
5
Divide Poule Nan Sos between plates and serve with additional parsley garnish, if desired.
