In anon-stick large skillet or wok over high heat, add oil. Add the tofu crumble pieces and cook until golden on all sides. Remove tofu from skillet and set aside.
In the same skillet, lower heat to medium-high and add the mushrooms. Cook until golden, about 5 minutes. Set aside.
In alarge potor dutch oven over medium heat, add olive oil. Once the oil is hot, add the onion and cumin seeds. Saute for 5 minutes, or until the onion is tender. Add the garlic and cook for another 30 seconds.
Next, add the tomato paste, crushed tomatoes, chili powder, smoked paprika. Stir to combine.
Add the tofu pieces, mushrooms, and walnuts, mushroom stock, and bay leaf. Combine. Cover the pot with a lid and bring to a boil. Once at a boil, reduce heat to a simmer. Simmer for 30 minutes.
Scoop out about 1 cup of chili and blender, or use an immersion blender to blend some of the chili.
If you find that the chili is too acidic from the tomatoes + tomato paste, add a pinch of sugar to balance it out.
Go for any topping you love. For roasted corn, I used a non-stick pan and cooked frozen corn kernels until golden.
If you enjoy a thicker chili, have it simmer for another 5-10 minutes without a lid.
If you want to kick things off with spicy chili, feel free to add cayenne pepper with the rest of the spices. Or, chop up a couple of chiles and cook with the onion.
Add salt at every layer for more of a complete flavor profile.