Tofu Pasta Salad

Ingredients

• 1 1/2 (8 ounce) packages rigatoni pasta
• 2 tablespoons olive oil
• 2 cloves garlic
• minced
• 1/2 (16 ounce) package tofu
• drained and cubed
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons soy sauce
• 1 small onion
• thinly sliced
• 1 large tomato
• cubed
• 1 carrot
• shredded
• 6 leaves fresh basil
• thinly sliced
• 6 sprigs fresh cilantro
• minced
• 1/4 cup olive oil

Instructions

1. Bring a large pot of lightly salted water to a boil.
2. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes.
3. Drain and cool.
4. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes.
5. Add tofu and thyme; cook until tofu is lightly browned, 5 to 10 minutes.
6. Drizzle with soy sauce and remove from heat to cool.
7. Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl.
8. Drizzle with 1/4 cup olive oil; stir to coat.