Boil water and cook pasta according to the package. Reserve ½ cup of pasta water.
Heat a pan on medium heat and add garlic infused olive oil. Once hot, add dried herbs, salt, pepper, and red pepper flakes. Cook for 30 seconds then add can of tomato sauce. Cover and lower the heat to simmer for 20 minutes.
Add in brown sugar, unsweetened almond milk, and ⅓ cup of pasta water. Add more if needed. Prepare tofu ricotta then serve with fresh basil.
Using a tofu press or DIY tofu press, press for only 20 minutes to remove some of the water.
Crumble tofu and add to a food processor along with the remaining ingredients. Pulse a few times until it's smooth and creamy. Add a teaspoon or so of water to get it moving along if needed but be sure not to add too much. You want it to have some texture.
Dollop a spoonful of tofu ricotta on top of the tomato basil pasta and garnish with lots of fresh basil. Enjoy!