Heat the oil in a large, non-stick skillet over medium heat. Add garlic and onion and cook until fragrant, about 2 minutes. Add pepper and cook 2 - 3 more minutes until pepper begins to soften. Add cabbage and carrots and cook another 2 minutes.
Add tofu, kale, soy sauce and ginger, cover skillet and let steam for 3 - 5 minutes. Stir together until combined.
Serve warm with quinoa and a drizzle of hot sauce if desired.