In a large heavy bottomed pot, heat 2 tbsp of olive or over medium-high heat. When hot, add onions, garlic, and peppers, and a pinch of salt.
Saute until the onions turn slightly translucent.
Add the chili powder and cumin, and stir. Allow it to toast for 30 seconds.
Then add the tomatoes, tomato paste, beans, water, and bouillon paste.
Bring the tofu chili to a boil then reduce it to a simmer and cook for 10-15 minutes with the lid ajar or off. If it is too thick for your liking add a little more water.
Stir in the ground tofu.
Season to taste with more spices and/or salt.
Serve over rice with fresh cilantro and lime to garnish.
Ground Tofu
Break the tofu into very small pieces.
Add it to a mixing bowl, then add the oil and spices.
Stir well, making sure all of the tofu is well coated.
Transfer it to an air fryer or baking sheet lined with parchment paper.
Air fryer: Fry the tofu at 375° for 15 minutes, stirring halfway through. Cook longer if you want it even crispier.
Oven: Roast the tofu at 375° for 30 minutes. Stirring after 20 minutes. Cook longer if you want it meatier or more dried out.