Family Recipes and more


Tofu with Salsa & Black Beans



From the kitchen of Stephanie Knewasser



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​ 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.



Tofu with Green Chilis



From the kitchen of Stephanie Knewasser



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​ The original recipe called for pork cut into cubes, but I prefer it with tofu.



In a large skillet:

1 Tbsp oil

1 box extra firm tofu, cut into chunks

Cook 10 minutes.

Stir occasionally.

Add:

1 can black beans, drained & rinsed, 15 oz

1 can cream of chicken soup, 10 oz

1 can diced tomatoes, 14 oz

2 cans chopped green chilis (4 oz each)

1 c quick cooking brown rice

1/4 c water

Cook & stir until bubbly.

Pour into an ungreased 2 quart dish.


Bake @ 350, 30 minutes or until bubbly.


Top with:

1 c cheddar cheese

Let cheese melt before serving.








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This is a collection of my family's favorite recipes.
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stephanie@familyrecipesandmore.com