Bring a large pot of lightly salted water to a boil. Stir in spiral pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend 1/4 cup olive oil, milk and pesto.
Heat 2 tablespoons olive oil in a medium frypan over medium heat. Place tofu in the frypan and season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
Place mushrooms into the frypan and cook about 5 minutes. Stir in the olives, capers and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the pasta. Top with remaining Parmesan cheese and basil.