Soak mushrooms in hot water about 20 minutes or until soft. Drain; rinse with warm water and drain again. Remove and discard stems; cut caps into thin strips.
In 4-quart Dutch oven, heat mushrooms and remaining ingredients except tofu to boiling. Reduce heat; cover and simmer 5 minutes. Stir in tofu. Cover; simmer 3 to 5 minutes or until thoroughly heated.