Add oil and Italian seasoning.
Seal bag; turn to coat tofu.
Marinate in the refrigerator 2 to 4 hours.
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.
Add broth and canned tomatoes.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
