Stir Fry....for breakfast??? Just call it tofu scrambler....

I recently read the wonderful book The Blue Zones.  If you haven't read it, I strongly encourage it.  It is a light, fast read but an inspiration.  It takes you across the globe to the four healthiest areas in the world.  After reading that book, I went straight out and bought every thing mentioned in there.  One big thing that I needed to work on was breakfast.  I had always loved breakfast food, but being a college student, I would usually roll out of bed at the last possible second in order to make it to my 8:00 am class, leaving no time to eat in the morning.  But after reading about the importance of breakfast, and how it should be the biggest meal of the day, I made a serious attempt to wake up early and make myself a large, hearty breakfast.  First on the agenda:  Tofu Scrambler.  This combination of vegetables and spices is a sure thing to get you going in the morning, and it fills me up for my busy day.  I rarely start a day without it now. 

Ingredients:
2 tablespoons olive oil
1 cup cubed tofu (when cooking tofu, pressing it with paper towel soaks up the excess water, and allows the tofu to soak up more of the sauces while cooking)
1/2 cup mushrooms
3 asparagus
1/4 cup chopped pepper
1 small tomato, diced
3 tablespoons onion
1/4 cup califlower
1/2 cup chopped red cabbage
2 teaspoons lemon juice
1 teaspoon parsley
dash cayenne pepper
2 teaspoons tumeric
2 tablespoons ground flax seed

In a small skillet, heat the olive oil.  Add all the vegetables and bring to a sizzle.  Add the spices and continue to cook.  I usually find it is a little soup for my liking, so after removing it from the heat, sprinkle on the flaxseed and mix it in.  It soaks up the excess juice and adds a great amount of Omegas to start your day.  Serve while whole wheat toast, or a green smoothie (recipe to come next) and enjoy a perfect energy booster to start your day!