Heat a large, nonstick saucepan over medium heat. Add tofu and cook until browned, 5 to 7 minutes. Transfer tofu to a 3 1/2- to 4-quart slow cooker. Add tomato puree, kidney beans, sweet peppers, green bell pepper, red bell pepper, green onions, jalapeno peppers, habanero peppers, serrano peppers, chili powder, black pepper, cumin, and salt. Stir well.

Cover the slow cooker and cook on Low until heated through and vegetables are soft, 10 to 12 hours.