Mince one and a half cloves of garlic, add to blender. Mince rest and set aside.
4
Add basil to blender.
5
Add salt to blender.
6
Add pepper to blender and blend ingredients until thick.
7
Finely chop onion.
8
Chop mushrooms into small pieces.
9
Add half of olive oil to pan, heat on medium and add garlic, onions and mushrooms. Cook on medium until oil has been infused with flavour, then push aside. Add chopped or slices tofu that has been pre-marinated in vegan chicken broth. Cook on medium-high to high heat, 5-8 minutes per side, adding remaining oil as needed. Remove pan from heat when complete.
10
Boil Penne al dente and drain.
12
Whisk cornstarch into soy milk and pour into blender.
13
Pour half blender mixture and half penne into tofu pan and stir. Repeat.
