2 tablespoons curry powder (more or less to taste)
1/3 teaspoon ground cinnamon
2 1/4 cups vegetable broth, divided
1 large head cauliflower florets, chopped
2 medium green bell peppers, seeded, deribbed and chopped
Low sodium soy sauce to taste
Instructions
In a large skillet or wok, stir fry onions, garlic and tofu in oil. Continue to stir fry until tofu is lightly browned or about 4 minutes. Remove from skillet and keep warm.
Add kale to the skillet. Stir frying it till it's bright green, then add the curry powder and cinnamon. Stir again before adding 1/3 vegetable broth. Cover and let simmer on medium for about 2 minutes.
Uncover skillet or wok and add cauliflower, bell pepper, and soy sauce to taste. Stir and add another 3/4 cup vegetable broth and continue cooking until kale and cauliflower are tender. Add remaining vegetable broth as needed to keep stir fry from sticking.