From the kitchen of Stephanie Knewasser.  If you
don't care for tofu, use chicken instead.   Serve over
rice.  We've tried different salsas, but Newman's
Peach is our favorite for this dish.
Over med heat, in a large pot:
1 Tbsp oil
1 box extra firm tofu, cut into chunks
1 tsp taco seasoning
Cook 10 minutes.  Stir occasionally.
Reduce to med-low heat.  Add:
1 1/4 c Newman's Own peach salsa
1 can black beans, rinsed
1 can reduced fat cream of chicken soup
Cook 40 minutes, uncovered.
Serve over cooked
white rice.

Makes 5 servings.
"Every closed eye is not sleeping,
and every open eye is not seeing."
Mexican Tofu with Salsa & Black Beans
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