You should just use whatever combination of veggies you have on hand. Mushrooms, asparagus, chard, carrots...really anything you have in your fridge would be great in this stir fry. Personally, I loved the broccoli, kale, avocado combination. And it's oh-so green and cancer-fighting!
plenty olive oil
6 cloves garlic, minced or sliced
1 package extra firm tofu, drained and cubed
1 medium head broccoli, chopped
2-3 TBSP soy sauce
1/2 pound kale, washed well and chopped
3-4 scallions, sliced (white AND green parts)
1 avocado, peeled and sliced
1/4 C tahini
splash of cider vinegar
pepper to taste
In a very large pan, saute garlic, tofu, and broccoli in enough olive oil for about 3 or 4 minutes on medium heat. Add soy sauce, stir well. Add kale and 3/4 of the scallions, cover pan and steam for 3 more minutes, or until kale is wilted and broccoli is bright green. Uncover, stir in avocado, tahini, a capful of cider vinegar, and pepper. Mix well. Serve over cous cous or brown rice with the remaining scallions sprinkled on top for eye appeal!