Ingredients

• 10 ounces extra firm tofu, drained and cut into small cubes
• 2 tablespoons good tasting white or red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra virgin olive oil
• scant 3/4 teaspoon fine grain sea salt, plus more for salting pasta water
• 12 ounces short pasta, preferably whole grain
• 1 1/2 cups plain yogurt
• 2 teaspoons za’atar or other dried herbs
• 2 medium cloves garlic, peeled
• 2 medium (6-inch) cucumbers, peeled and seeded
• 1/2 medium red onion, thinly sliced
• 12 black olives, pitted and torn into quarters
• 12 ounces roasted cherry tomatoes (12 ounces before baking)
• 2 cups fresh arugula, basil, and/or cilantro, torn or chopped bite-sized
• For serving: chile oil, chives

Directions

1. In a wide, flat-bottom bowl combine tofu with the vinegar, lemon juice, olive oil and 1/4 teaspoon of the salt. Stir gently and allow to marinate, stirring occasionally, while you prepare the rest of the salad. If you’re using feta, whisk up the marinade in a small cup and keep the feta separate.
2. Boil the pasta in well-salted water until tender. Drain and run under cold water to cool. Transfer to a large serving bowl.
3. While the pasta is cooking prepare the dressing by combining the yogurt and za’atar (or other dried herbs) in a small bowl. Sprinkle the garlic cloves with the remaining scant 1/2 teaspoon of salt and use a knife to smash and chop into a paste. Grate one of the cucumbers on a box grater, press out any remaining moisture using a clean dish towel (or paper towels) and transfer to the bowl of yogurt along with the garlic paste. Stir to combine. Taste and adjust with more salt if needed.
4. Chop the remaining cucumber into small, 1/4-inch cubes. Add the cubed cucumber to the bowl of pasta along with the red onion, black olives, and cherry tomatoes. Add the marinating tofu (or feta) along with marinating liquids and gently toss. Ladle about half of the yogurt dressing on top of the pasta salad ingredients, and give another gentle toss. Serve topped with arugula, a big drizzle of chile oil (or olive oil) and lots of chives. Serve remaining dressing on the side.