Are you like me, who eats with your eyes first? Then this vibrant vegetable stir-fry recipe is for you. Just like the colorful Jicama salad, this stir-fry not only looks amazing with all those lovely colorful vegetables, but tastes great too. I make this one-dish recipe quite often. My kids love it too. I usually make a big batch of this either in the morning for my breakfast and my son’s lunch or in the night for our dinner and his lunch for the next day. I usually just have the vegetables, but do mix in some cooked Quinoa/Brown Rice/Whole wheat pasta for the kids’ meal. If I plan to make it for breakfast, I prep the vegetables the previous night itself to save time in the morning.
Apart from green smoothies, tofu scramble is one of my favorite “go-to” breakfast recipes. Tofu scramble is the vegan alternative for the classic egg scramble. If you prefer a cheesy scramble but still want to keep it vegan, sprinkle some nutritional yeast at the end and stir well. Nutritional yeast is a good source of Vitamin B12 for vegans and these days it’s available in almost all grocery stores here in North America.
My eldest son’s favorite vegetable is broccoli. So it finds place in his lunch at least twice a week. His favorite combo is steamed broccoli and carrots sauteed with mushrooms and tofu/paneer, seasoned with curry powder. Since I’m on a hypoallergenic diet and have to avoid mushrooms, dairy and soy products, I used black beans instead. I steamed about 4 cups of broccoli. Used some of it to prepare his favorite for school lunch and the rest with black beans was breakfast for my mom and myself.