1. Preheat the oven to 350.
2. Place tofu cubes on a lightly oiled baking dish and bake for 30 minutes, turning after 15 minutes.
3. Heat a large saute pan and add onion, ginger, and jalapeno pepper. Cook until onion has softened, adding 1-2 teaspoons of water as needed to prevent sticking. Add cumin powder and cook 1 minute more.
4. Whisk in vegetable broth, sunflower butter, tomato paste, and salt and bring to a boil.
5. Gradually add kale, a few handfuls at a time stirring to let it wilt down. Add baked tofu, cover, reduce heat, and simmer for 15 minutes or until kale is tender. Stir in lime juice and cilantro.

Note: Although I love Joel’s book from an Ayurvedic perspective, someone with a Pitta imbalance or someone on a sattvic diet should avoid this dish as the tomatoes, pepper and onion are pitta aggravating and not sattvic.