Yummy Mexican Casserole

This one earned a pretty good rating from most of the family, while Jason and Grace gave it a 10 out of 10, so I figured I'd better post it. I got the recipe from my s-i-l, and made a few adaptations according to my family's tastes.
Mexican casserole (My personal suggestions are in this color)

3 x 15 oz cans tomato sauce (I actually used one 29 oz can mixed with about 3/4 c salsa)
2 Tbsp onion powder
2 Tbsp cumin
16 oz can whole pinto beans, drained, combined with 16 oz can whole black beans, drained (I actually used 2 cans black beans plus the 1 can pinto-we like beans a lot! You can use whatever beans you have. My s-i-l used kidney I think.)
1 cup frozen corn
1 large bag corn chips, crumbled
1 lb firm tofu, crumbled (take tofu and wring it out in a towel to drain the excess fluids, plus I'd only use about half the container instead of the whole thing)
6 oz can olives, diced

Preheat oven to 350F
Layer in a 9x13 casserole dish as follows:
1 can of tomato sauce, 1 tbsp onion powder, 1 tbsp cumin, 1/2 amount of combined beans, 1/2 amount of corn, cover with crumbled chips and all the crumbled tofu. Repeat the layer (except for the tofu) and top with remaining tomato sauce and diced olives (I would actually only put half the chips in the middle, and then put the other half on top). Bake 20-30 min.