Instructions: Reconstitute mushrooms as directed on packet and set aside. Rinse tofu gently under cold water, drain in colander. Slice tofu into 1/2-inch squares. Set aside.

In a stir-fry pan, warm olive oil over low heat. Add green chile paste, onion, garlic, chile flakes and sea salt. Simmer until onion is tender. Add prosciutto and continue to simmer for 2 to 3 minutes. Add mushrooms and peas. Return to simmer.

Add tofu squares and, with a large fork, mash gently so that consistency resembles lightly scrambled eggs. Add capers, paprika and lemon pepper and allow to simmer gently for 3 to 5 minutes.

Transfer to plates and sprinkle with cheese.

This recipe yields 4 servings.

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