Preheat a non-stick pan to medium heat. Chop kale to thin strips. Chop Tamari almonds into bite-sized pieces, trying not to eat them all as you go along. Halve grape tomatoes (or cut regular tomato into wedges). Set each ingredient aside.
Add one tbp of oil to pan, and add latkes. Fry for 2-3 min on one side, until potatoes are golden-brown. Reduce heat slightly to medium-low, and turn latke over. Fry on the other side for 3-5 min. Remove, and let rest on paper towels.
Clear an area on the pan for the tomatoes, add them, and let them fry, face down, for another 3-5 minutes (If using wedges, turn wedge over again and let the other side fry for another 3 minutes). Remove from pan, and cover to keep warm.