Place the dried chilies, salt, and oregano in a blender jar and add the hot water. Allow this to soak while you prepare the vegetables.

Heat the olive oil in a heavy skillet and add the onion, jalapeños, and garlic. These can all be in big chunks. Once the onion looks limp, add the vegetables to the blender jar and blend on high speed until the contents resemble a soup.

Add the chopped mushrooms to the frying pan and sauté until tender. Transfer to a large mixing bowl.

Add the grated tofu to the frying pan and sauté for five minutes. Sprinkle the nutritional yeast and salt over the tofu as it fries. Once it starts to brown a bit, pour the chili mixture on top and let it simmer for five minutes. Stir occasionally.

Spray a 13X9 inch casserole dish (or use two 8X8 dishes if you’re feeding a smaller crowd) with non-stick spray.

Cut or tear the corn tortillas into 1-inch pieces. Add them to the mixing bowl.

Pour the chili and tofu mixture on top and stir well.

Transfer the contents to the casserole dish. Sprinkle the top with crushed tortilla chips and cheese (if you want to make it vegan, use vegan cheese or omit all together), garnish with olives, and bake at 350˚ for 45 minutes.