In a large stock pot, over medium-high heat add 1 tsp of coconut oil.
Once melted, add the chopped onion and minced garlic. Saute for 3-4 minutes until the onion is soft and transluecent.
Add the red curry paste, diced tomatoes, lite coconut milk, vegetable broth, and creamy peanut butter. At this point you can use your immursion blender to puree the soup (or leave it as is, either way it will be amazing). Bring to a boil.
Once the soup is boiling, add the chopped kale, frozen butternut squash cubes, and cubed tofu.
Allow the soup to cook for at least 5 minutes. The longer it cooks the more the flavors will combine.
Serve over roasted cauliflower or quinoa and topped with peanuts, fresh basil, and a side of vegan naan.