Cook the pasta in plenty of steadily boiling water until al dente, then drain.
Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Remove from the heat.
Combine the sautéed garlic and margarine with the tofu and rice milk in a food processor. Process until completely smooth and creamy.
Combine the pasta and sauce in a large serving bowl and toss together. Season with pepper and taste to see if you’d like to add more salt. If the mixture needs to be moister, add a small amount of additional rice milk and toss again. Serve at once, passing around greens and/or dried tomaotes for topping, if desired.