In a bowl, whisk together almond butter, soy sauce, rice vinegar, sesame oil and curry powder. Set aside.
In a large wok or skillet, heat olive oil over high heat; stir-fry tofu for about 10 minutes or until golden. Transfer tofu to sauce; stir to coat. Set aside.
Add garlic, rosemary and red onion to pan; stir-fry for five minutes or until onion is browned. Stir in red pepper, carrot, broccoli, soy sauce and 2 Tbsp (30 mL) water; cover and cook until the vegetables are tender, about five minutes.
Add kale and 1/4 cup (60 mL) water. Stir. After two minutes, add tofu with sauce. Stir. Cook two minutes more or until kale is wilted and tofu is heated through.
Per serving: 378 calories, 16 g protein, 27 g fat (4 g saturated fat), 22 g carbohydrates, 5 g fibre, 0 mg cholesterol, 725 mg sodium