• Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder, and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, ¾ teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes.
• Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper. 
• Stir the tofu and corn into the chili and heat through, 5 minutes. Thin the chili with water if needed and heat through, 5 minutes. Season with salt and pepper.
• Divide the chili among bowls. Top with cheese, cilantro, avocado, and corn chips. Serve with a lime wedge if desired!

TIPS: Serve with cheese quesadillas on the side for a heartier meal, or garnish with homemade tortilla strips instead of the corn chips. If you're not a cilantro fan, top the chili with green onions instead. Use the tofu trick to create meatless sloppy joes, Bolognese sauce or tacos!