In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.