If you like tofu, I highly recommend getting some dried tofu (aka five spice tofu) for stir-fries. Doesn’t break apart easily when stir-fried like block tofu, and can be a quick protein boost.

I don’t know what kind of stir fries you like making, but I also think it’s worth looking up some fun flavor profiles to vary them up. Sichuan cuisine is full of them, for ex. yuxiang/fish fragrant (which has no fish and is actually vegan), mala, guaiwei, and homestyle/jiachangwei. A lot of the dishes that come up won’t be vegan, but flavor profiles themselves are, and can be applied to vegan cooking pretty easily.