Make the ‘mince’. Crumble the tofu in your hands into a bowl and mix with 1 tablespoon of the oil.
Transfer to a well-greased baking sheet.
Bake in a moderate oven for 15-20 minutes or until starting to go a bit crispy. Set aside.
Chop the vegetables into bean-sized pieces.
In a large pot, gently sauté the onion, peppers, mushrooms and carrots until the onions are translucent - about 5 minutes.
Add the garlic, chili powder, cumin, oregano, paprika, and salt and cook for another minute.
Add the beer, tomato puree, chopped tomatoes, and stock, and scrape any spice mix that started sticking to the bottom of the pot. Leave to simmer uncovered for 15 minutes.
Now add the beans and sweetcorn. Stir everything and turn down the heat to medium low. Put on a lid and let it simmer for about 30 minutes.
After the 30 minutes, stir it around and if you want a thicker chilli take off the lid and let it simmer for another 10-15 minutes.
Add the tofu crumbles and warm through.
When it’s thick enough, add the lemon or lime juice. You can also add cayenne at this point if you want more heat.
Serve in bowls with some optional toppings handed round such as chopped coriander leaves, lime wedges, dollops of plain yoghurt, red onion and jalapenos.