For the Chili: Heat the olive oil in a large pot over medium-high heat. Add onion and garlic, and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for about an hour or until it reaches desired consistency.
Heat oven to 350F. Line a baking sheet with parchment paper (or lightly grease).
For the Tofu: Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu, then break off chunks and crumble with your fingers into the bowl, stirring well until the tofu is evenly coated.
Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu periodically. You want the tofu to be lightly browned.
Add the tofu crumbles to the chili and simmer for another 5 minutes. Serve with sour cream and chives!