Bring water to a boil. Boil Rotini for 8 minutes until al dente. Remove from heat, and drain. Set aside

In separate pan, add tofu. Scramble until lightly browned and moisture is cooked out. Set aside.

In bigger pan, heat vegetable stock, earth balance butter, basil, daiya cheese, jalapeno, habanero, real lemon, and garlic and tofu until boiling. Then add Rotini

Let set for a few minutes. then enjoy.