First, boil the corn pasta according to the package instructions.
Meanwhile, let's make out tofu tomato sauce. Put canned tomatoes and tofu into a blender and blend until smooth and creamy.
Next, in a large skillet over medium heat, heat the olive oil. Sautee the minced garlic for 30 seconds or until fragrant and golden. Then add seasonings and cook for a few more seconds. Add tomato and tofu mixture and combine. The last step is to add water, to make your sauce a little bit thinner.
The last step is to add cooked pasta and combine.
Decorate with olives, vegan cheese, and basil leaves before serving. Enjoy.
