Freeze for at least 24 hours:<\/p>\n
1 box extra firm tofu<\/strong><\/em><\/p>\n When ready to prepare, slice tofu into 4 equal strips.<\/p>\n Cut each strip into 5 equal pieces.<\/p>\n Place in a strainer for 3 or more hours. The drier, the better.<\/p>\n If still wet, blot with a paper towel.<\/p>\n<\/p>\n In a paper lunch bag:\u00a0<\/p>\n 2 tsp taco seasoning<\/em><\/strong><\/p>\n 1 Tbsp cornstarch<\/em><\/strong><\/p>\n 2 Tbsp flour<\/em><\/strong><\/p>\n the dry tofu<\/p>\n Shake bag to coat the tofu.<\/p>\n<\/p>\n Over med heat, in a large pan:<\/p>\n 1 Tbsp oil<\/em><\/strong><\/p>\n the seasoned tofu<\/p>\n Add more oil as needed to prevent sticking.<\/p>\n Cook until crispy, turning occasionally, about 10 minutes.<\/p>\n Reduce to low heat.<\/p>\n Add:<\/p>\n 1 1\/4 c favorite salsa (we like mild and sweet)<\/em><\/strong><\/p>\n 1 can black beans, rinsed<\/em><\/strong><\/p>\n 1 can reduced fat cream of chicken soup<\/em><\/strong><\/p>\n Cook until warmed through.<\/p>\n Serve over\u00a0cooked white rice<\/strong><\/em>.<\/p>\n Makes 5 servings.<\/p>","protected":false},"excerpt":{"rendered":" Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":6917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[7,37],"tags":[258,67,106,340,299,41,378],"class_list":["post-1956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-meatless","tag-black-beans","tag-meatless","tag-recipe","tag-rice","tag-salsa","tag-stephanie-knewasser","tag-tofu","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t