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Squeeze the water off tofu, coat with a thin layer of oil and salt and bake at 400 degrees oven for 30 minutes.
Turn on InstantPot at HIGH Pressure in SAUTE mode, add oil.
Add cumin seeds and let it change color.
Add bay leaves and fry for 1 min.
Add the blended gravy, add salt to taste.
Add the chopped kale and mix well.
Put the lid ON and cook for 10 minutes.
Let the pressure release naturally by letting it sit for 10 minutes.
Meanwhile remove the tofu from oven and with gloves on, dice it into cubes.
Carefully open the pot, with a potato masher, mash the kale as much as you like.
Slowly add the tofu and close lid and let it soak in the gravy for 10 minutes.
Serve hot with rice or roti.