Combine Ricotta, vanilla and honey in a small bowl and stir in kale. Spread 2 tablespoons of the kale mixture on half the bread slices and top with remaining bread. Beat the egg substitute and almond milk together in a bowl and soak sandwiches for 1 - 2 minutes per side. Cook sandwiches on a greased hot griddle for 5 minutes on each side or until golden brown and heated through. Serve with strawberries. If desired, top with maple syrup.