1 cup brown rice
1 yellow onion
1 teaspoon coconut oil
2 tablespoons tomato paste
3 cups vegetable broth
½ cup peanut or almond butter
1½ teaspoons ground ginger (or about ½-1" fresh)
¼ teaspoon chili flakes (more if you like it spicy, less if you don't)
2 tablespoons flour (or as needed for thickening)
1 block firm or extra-firm tofu
4 large leaves or ½ head of collard greens

1 cup brown rice 1 yellow onion 1 teaspoon coconut oil 2 tablespoons tomato paste 3 cup s vegetable broth 1 ½ teaspoons ground ginger (or about ½-1" fresh) 2 tablespoons flour (or as needed for thickening) 1 block firm or extra-firm tofu 4 large leaves or ½ head of collard greens

Bring 1-3/4 cups of water to a boil, then add the rice and stir. Cover and turn to low heat for about 30-40 minutes or until all the water is absorbed.
Chop the onion and add to a medium-large pot along with the coconut oil. Sautée on medium heat, stirring frequently, until soft and translucent.
Add the tomato paste and stir to coat the onions, then add the remaining ingredients and use a whisk to combine them as well as you can. Don't worry if it looks lumpy and gross - it will all blend together smoothly.
Bring the mixture to a simmer, then remove from the heat and carefully pour into a blender (or use an immersion blender). Blend on high speed for about 15 seconds until the soup is creamy and smooth. (Be very careful when you are blending, as the hot soup has a tendency to jump and can pop the top off the blender, especially when it starts - avoid filling more than halfway, and blend in multiple batches if you need to.)
Pour the blended soup back into the pot and simmer until it reaches the desired consistency - about 5 minutes. Turn the heat to low and cover with a lid until you are ready to serve.
Cut the tofu block into 1cm cubes, and fry in a little oil until the cubes are crispy ad lightly browned. Slice the collard green leaves horizontally with a sharp knife, producing ribbons of leaves. Add rice to a bowl, top with collard greens and tofu then pour the peanut soup over everything. Garnish with chopped peanuts or chili flakes.