Turn on your pressure cooker to the saute function, and add the oil. Saute the onion and bell pepper for a few minutes, until the onion turns translucent.
Add the garlic powder, salt, chili powder, and cumin. Give a quick stir, then add the tofu. Toss the tofu with the spices for 2 minutes.
Add everything else but the salt, pepper, and toppings. Stir, and lock your pressure cooker's lid. Bring to high pressure for 8 minutes, then do a natural release (10-15 minutes).
Notes
Adapted from Dad Cooks Dinner.Creamy Buffalo Chili Variation: If you love Buffalo sauce like I do, I highly recommend adding it to this chili! Just add about a tablespoon to your bowl, if you're craving some heat. I like to offset the spicy, vinegary Buffalo sauce with a dollop of vegan sour cream. So good!