In a small saucepan with a lid, combine Brown Rice (3/4 cup), 1 1/2 cups of water and Salt (1/2 teaspoon). Place on high heat, and bring to a simmer.
Cover, turn heat down to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
While rice cooks, prepare your mise en place: Peel Yellow Onion (1), and dice into 1/4 inch pieces. Holding Serrano Chili (0.5 ounce) by stem, thinly slice crosswise into rounds.
Crush 3 Garlic (3 clove), peel and push garlic through a press or mince it. Grate or mince Ground Turmeric (1 ounce) and Fresh Ginger (3 ounce); they do not need to be peeled.
Measure out 2 teaspoons each of minced tumeric and ginger. Hold Okra (6 ounce) by the stem like the serrano peppers and cut into 1/4 inch rounds. Slice a thin circle off stem ends off Roma Tomato (6 ounce) to remove hard green part of core.
Dice the roma tomatoes into 1/4 inch cubes. Drain Tofu (12 ounce), and cut into 1/4 inch cubes.
To a large saucepot over medium heat, add 2 teaspoons of Olive oil. Add onion, serrano peppers and remaining Salt (1/2 teaspoon). Cook, stirring occasionally, until onion is soft and tastes sweet, 3-5 minutes.
Add garlic and measured ginger and tumeric, and cook until light brown, 1-2 minutes.
Add tomato, okra and remaining 2 cups of water. Scrape pot with spatula to remove the tasty brown bits from bottom of pan. These will add flavor to soup.
Stir in tofu. Increase heat to high, and cook at a vigorous simer until okra is soft, about 15 minutes.
Serve soup over rice or with rice on the side. Enjoy!