Ingredients
Directions
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.
Add the tofu, Epis, thyme, and chiles. Stir to mix and cook for another minute.
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.
Remove from the heat and stir in the parsley. Taste for optional salt and pepper.
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.
In place of habanero, try jalapeño.
Prep Ahead
Prepare the Haitian-Inspired Basil Epis ahead of time.
Storage
Store Poule Nan Sos in an airtight container in the refrigerator for up to 5 days.
4 servings
479ml
- Amount per serving
- Calories250
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 105mg5%
- Total Carbohydrate 39g15%
- Dietary Fiber 8g29%
- Total Sugars 7g
- Includes 0g Added Sugars0%
- Protein 15g
- 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
Directions
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.
Add the tofu, Epis, thyme, and chiles. Stir to mix and cook for another minute.
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.
Remove from the heat and stir in the parsley. Taste for optional salt and pepper.
Divide Poule Nan Sos between plates and serve with additional parsley garnish, if desired.
