Press down on tofu with paper towels to release as much excess water as possible.
Heat a large Dutch oven over medium heat, add 2 tablespoons of the oil and heat through. Add the onion, bell pepper and jalapeño pepper and sauté, stirring occasionally until the onions are soft and opaque, about 5 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about an additional 30 seconds.
Add the tomatoes, beans, corn, vegetable broth, chili powder and cayenne to the pot. Bring the soup to a simmer and reduce heat to medium-low. Cook, stirring occasionally, until the beans are tender, about 20 to 30 minutes. Season to taste with salt.
Heat a medium non-stick sauté pan, add the remaining oil and heat through. Add the tofu and cook until browned on both sides. Remove to a bowl and crumble until it resembles ground meat. Add to the pot and continue to simmer for an additional 5 to 10 minutes.