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.
Ingredients
- 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