Vegan Cincinnati Chili

1 Press your tofu first, using a tofu press, or by placing on a plate and placing something heavy on top. Press for at least 30 minutes, but the longer the better. You want to make sure the tofu is nice and firm and most of the liquid is out of the tofu. 
2 When ready, heat the olive oil on medium high in a large pot. Crumble the block of tofu into the pot. Finish breaking up the tofu with a spoon until it is in small crumbles that resemble ground beef. 
3 Season the tofu with a bit of salt and pepper. Then brown the tofu, reducing heat as needed for 5-10 minutes. Or until the tofu is lightly browned and very firm. If some gets stuck to the bottom, no worries. 
4 Next, add the chopped onion, stir to combine and saute for another minute. 
5 Now add the apple cider vinegar. Stir.
6 Then, pour in the water and tomato sauce. Stir everything together.
7 Next, add all the spices, the cocoa powder, the bay leaves and a pinch of salt and pepper. Stir to combine. Then reduce heat to low.
8 Cover and simmer the chili on low, just so it is slightly bubbling for 1 hour and 15 minutes- 1 hour and 30 minutes. Stirring every once in a while. Or until it is the thickness you want. It will thicken a lot as it cooks. This is classically a thinner chili, so don't worry if there is still a lot of liquid. 
9 Now, taste and adjust seasoning. Serve over spaghetti with vegan cheese and onions. Or add beans to that for the classic 5 way!