Poule Nan Sos (Haitian Tofu Stew)

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< 1 min read
Summary

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.

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 1 small onion (yellow or white, sliced)
 2 medium organic bell peppers (green, red, yellow, or orange, seeded and sliced)
 2 cups potatoes (diced)
 14 oz organic tofu (firm, extra firm, drained and pressed, or super firm tofu, drain but no need to press)
 ½ cup Epis (see Chef’s Notes)
 1 tbsp fresh thyme (leaves)
 2 habanero chiles (optional; seeded and thinly sliced)
 6 tbsp tomato paste (BPA-free canned or jarred)
 2 cups vegetable broth (low sodium, preferably homemade)
 ¼ cup parsley (chopped)
 salt (optional to taste)
 ground black pepper (optional to taste)

Directions

1

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.

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.

Nutrition Facts

4 servings

Serving size

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

 1 small onion (yellow or white, sliced)
 2 medium organic bell peppers (green, red, yellow, or orange, seeded and sliced)
 2 cups potatoes (diced)
 14 oz organic tofu (firm, extra firm, drained and pressed, or super firm tofu, drain but no need to press)
 ½ cup Epis (see Chef’s Notes)
 1 tbsp fresh thyme (leaves)
 2 habanero chiles (optional; seeded and thinly sliced)
 6 tbsp tomato paste (BPA-free canned or jarred)
 2 cups vegetable broth (low sodium, preferably homemade)
 ¼ cup parsley (chopped)
 salt (optional to taste)
 ground black pepper (optional to taste)

Directions

1

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.

Notes

Poule Nan Sos (Haitian Tofu Stew)