Vegetable and Tofu Soup

Name: Vegetable and Tofu 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