1. Heat a pan over medium-high heat and add the olive oil.
2. Saute the onions until translucent, then add crumbled tofu and brown slightly.
3. Add the chili powder, cumin, and the crushed garlic and stir for a minute or two.
4. Add the rest of the ingredients, turn heat to low, and simmer for an hour.
5. Add water if the mixture is too thick.
6. Serve over brown rice or with crusty bread.
7. Top with chopped avocado.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.