Heat one tablespoon oil in a non-stick pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till translucent. Add garlic and sauté for a few minutes.
Add one fourth teaspoon red chilli powder, turmeric powder, garam masala powder and cook for 1 minute.
Add the pureed tomatoes and cook till the oil separates from the masala.
Add the chicken strips, mix and cook till chicken is soft. Add the pasta and toss.
Add the cheese and toss lightly. Adjust the seasoning.
Grind the pitted olives into a smooth paste. Transfer into a bowl. Add salt to taste, chopped parsley, ½ teaspoon crushed peppercorns and one fourth teaspoon red chilli powder. Mix well.
Marinate the tofu cubes in the olive paste and keep in refrigerator for 20 minutes.
Marinate chicken slices with remaining red chilli powder and remaining crushed peppercorns. Mix well.
Heat remaining oil in another non-stick pan. Place the chicken slices and sauté till light brown. Set aside and use for garnish.
Take a serving plate. Place a ring mould. Put the cooked pasta in it and place the tofu cubes all around the mould. Insert the chicken slices in the pasta and remove the mould.