2) Stir in the cumin, chipotle chilli powder and chilli flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
3) Reduce the heat to medium. Add all the tomatoes, the jalapenos, green chillies, black beans, kidney beans, corn and cashews and mix well.
4) Reduce the heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
5) Garnish with sour cream, grated Cheddar, and additional cashews, as desired.