Tofu Pasta Salad

1 ½ (8 ounce) packages rigatoni pasta

2 tablespoons olive oil

2 cloves garlic, minced

½ (16 ounce) package tofu, drained and cubed

½ teaspoon dried thyme

1 ½ 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

¼ cup olive oil

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and cool.

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add tofu and thyme; cook until tofu is lightly browned, 5 to 10 minutes. Drizzle with soy sauce and remove from heat to cool.

Combine rigatoni, tofu mixture, onion, tomato, carrot, basil, and cilantro in a large bowl. Drizzle with 1/4 cup olive oil; stir to coat.