Sliced avocado, shredded Mexican cheese blend, chopped fresh cilantro and corn chips, for topping
In a large, wide pot, warm 2 tablespoons of olive oil over medium-high heat. Add a generous sprinkle of salt, a few grinds of pepper, the onion, and the eggplant. About 6 minutes of cooking time, with occasional stirring, should result in the vegetables being soft and gently browned. Add 1 more tablespoon of olive oil, the garlic, cumin, and chili powder, and simmer, stirring, for approximately a minute, or until the spices are fragrant. Add the tomatoes, beans, 3/4 teaspoon salt, and a few grinds of pepper along with 2 cups of water. Cook for about 15 minutes, stirring occasionally, until somewhat thickened. Cover and bring to a boil.
Meanwhile, grate the tofu using a box grater with wide holes onto a clean dish towel (not terry cloth). Wring the tofu dry by gathering the towel's edges. In a sizable nonstick skillet over medium-high heat, warm the remaining 2 tablespoons of olive oil. Spread out the tofu before adding it; heat for 4 to 5 minutes, stirring occasionally, until well-browned and crisp. Add salt and pepper to taste.
After adding the tofu and corn to the chili, cook it thoroughly for five minutes. Add salt and pepper to taste. If necessary, thin the chili with water.
Pour the chili into bowls. Avocado, cheese, cilantro, and corn chips go on top.