Vegetable Stir Fry - Veggie filled Breakfast

Yes, this is what my husband eats on weekdays for breakfast. Initially, I found it hard to cut the vegetables and sauté them every morning while dealing with two middle-schoolers. It was a little overwhelming for me. But I felt bad not making it for him and giving him an unhealthy, carb-rich breakfast every day. So I started planning ahead, and I’ve gotten the hang of it now.
 I chop the vegetables in a big batch and store it in the refrigerator and use it everyday. Here is what I do to make this breakfast:

1. Bell peppers - 1 1/2 cups (chop it as bite sized cubes)
2. Green onion - 2
3. Zucchini - 1/4 cup (chop it )
4. Cucumber - 1/4 cup
5. Mushroom - 3 (Medium sized; Chop it)
6. Bog Choi leaves - 2 (chop it)
7. Broccoli - 4 florets
8. Asparagus - 3 (chop it into an inch size)
9. Tofu - 1/4 cup (cubed - 6 pieces)
10. Olive oil - few drops
11. Salt to taste

• Take a pan, sprinkle couple of drops of olive oil.
• Add the tofu pieces and saute it for few minutes until all the sides become golden brown.
• Keep it aside. In the same pan, add all the other vegetables and salt and saute it for 5 to 7 minutes under medium flame.
• Enjoy!!

Notes:

- I buy the tri-color bell peppers from Costco and green peppers from Indian Grocery store.

-Adding Tofu is purely optional.

-Also I sometimes add a handful of spinach depending on the availability

-Storing the chopped vegetables for a long time (say more than a week) is not a good idea. Try to use it up within three days and make a fresh batch for the rest of the week.

-I freeze the broccoli florets as we buy it from Costco and it takes forever to empty that bag and I used to throw half of it. Now since I am freezing them, I can use the whole broccoli florets. No wastage there.