Vegetable and Tofu Soup

Tofu has a reputation for being bland, but when marinated in Italian seasoning for up to four hours, it's anything but in this veggie-packed soup.

Ingreadient:

• 1 (12 ounce) package extra-firm, tub-style tofu (fresh bean curd), drained and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning, crushed
• Nonstick cooking spray
• 2 cups reduced-sodium chicken broth
• 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
• 3 cups sliced fresh button mushrooms (8 ounces)
• ½ cup fresh or frozen peas, thawed
• ½ cup 1-inch pieces asparagus
• ½ cup chopped roasted red sweet pepper
• ⅓ cup oil-packed dried tomatoes, drained and finely chopped
• ¼ cup sliced green olives
• 1 pinch Shredded Parmesan cheese

Directions :

1. Place tofu in a resealable plastic bag set in a shallow dish. Add oil and Italian seasoning. Seal bag; turn to coat tofu. Marinate in the refrigerator 2 to 4 hours.
2. Coat a 5- to 6-quart Dutch oven with cooking spray; heat over medium-high heat. Add undrained tofu; cook 5 to 8 minutes or until tofu is browned, turning once.
3. Add broth and canned tomatoes. Bring to boiling. Add the mushrooms, peas and asparagus; reduce heat. Simmer 5 to 7 minutes or just until vegetables are tender. Stir in the sweet pepper, dried tomatoes and olives; heat through. If desired, top servings with cheese.