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.