In a bowl, whisk together almond butter, soy sauce, rice vinegar, sesame oil and curry powder. Set aside.
For Stir-fry
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.
Recipe Notes
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