To make cornbread: Preheat oven to 350 F. Grease oven safe 8X8 pan and set aside.
In a small bowl mix soy milk and vinegar. Let stand for 3 minutes. Add olive oil and agave.
In a medium sized bowl mix jalapeño with dry ingredients. Mix in wet ingredients and fold until thoroughly combined. Sprinkle in shredded pepper jack and fold until distributed evenly. Pour batter into pan and bake for 30 minutes. Allow corn bread to cool completely.
To make strata: In a medium sized bowl combine eggs with milk, salt and pepper. Whisk until thoroughly combined.
In a sauté pan on medium heat combine remaining olive oil, kale and red pepper. Sauté until kale has wilted and pepper is tender.
Chop cornbread and toss into same 8X8 pan. Sprinkle cornbread with kale and red pepper mixture. Pour egg mixture over cornbread. Cover pan and refrigerate for 2 hours or overnight. Remove strata and allow to sit at room temperature for 15 minutes.
Preheat oven to 350 F. Sprinkle remaining pepper jack cheese onto strata and transfer pan to oven. Bake strata for 45 minutes, or until cornbread is crisp, eggs are cooked and cheese is golden.