Place a large pot over medium heat and add oil.
When oil is hot, add the diced onion and stir until translucent.
Add garlic and cook for 1 more minute.
Add all the chili ingredients, saving the tofu until after the chili has finished cooking.
Bring to a boil then lower the heat and simmer for about 20 minutes.
Stir in the tofu crumbles.
Serve immediately or store in refrigerator and eat within 4 days. You can also freeze this.
Optional: Top with vegan shredded cheese, chopped cilantro, vegan sour cream and tomatoes.