Heat the olive oil in a large frying pan over medium heat. Stir the garlic while cooking for 30 seconds. Mix in the kale, pepper, and salt. Cook for about 3 minutes until soft. Make sure to stir frequently. Add the tofu, nutritional yeast, almond milk, and cumin. Then reduce heat to a simmer. Stir the tofu to break apart. Cook for another 2 minutes. Sandwich the tofu mixture between slices of bread, and serve.