Cut tofu into four 1 cm-thick oblong “steaks.” Wrap in paper towel and top with a baking sheet weighted down for 5 minutes.
For marinade, combine soy sauce, sesame oil, honey, ginger, garlic and 1 tsp canola oil. Place tofu in dish and pour marinade overtop. Let stand 10 minutes.
Drain and reserve marinade. Oil barbecue grate and heat to medium. Cook tofu until grill marks form, 3 to 5 minutes per side.
Meanwhile, pour remaining 1 tsp canola oil into a large skillet over medium heat. Add zucchini and red pepper, and sauté 3 minutes. Stir in kale, marinade and a splash of water. Stir-fry until kale wilts. Divide among 4 plates. Top with grilled tofu.
PER SERVING: 293 calories, 23 g protein, 14 g fat (2 g saturated fat), 27 g carbohydrates, 6 g fibre, 0 mg cholesterol, 479 mg sodium.