Drain water out of tofu and crumble in a bowl. Heat olive oil in a large pot over medium heat. Add onion and tofu along with a large pinch of salt and pepper. Cook on medium heat for 10 minutes / until tofu is brown and a bit crunchy, stirring frequently with sometimes adding more oil.
Add garlic, chili powder, and cumin and cook for another minute, stirring frequently.
Stir in diced tomatoes, black beans, lentils, corn and a large pinch of salt and pepper.
Then add tomato sauce and 2 cups vegetable broth.
Then add tomato sauce and 2 cups vegetable broth.
Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
Garnish with sour cream, fresh chopped cilantro and sliced jalapeno
