Bring a pot of salted water to a boil and cook the 7 oz / 200 g dry pasta according to the package instructions. Drain and let it cool slightly. You should end up with about 16 oz / 450 g cooked pasta.

Press the 8 oz / 250 g firm tofu to remove excess moisture, then cut it into cubes.

In a bowl, toss the tofu with the 1 tsp olive oil, 1 tsp soy sauce, 1 tsp maple syrup, 1 tsp lemon juice, cayenne, salt, and pepper until evenly coated. Feel free to add your favorite seasonings to it (I also like adding tandoori masala, or garam masala to this)

Air fry at 400°F / 200°C for 12 to 15 minutes, shaking the basket halfway through, until the tofu is lightly crisp and golden around the edges.

Chop the tomato and cucumber, thinly slice the red onion, and prepare the olives.

Add the 8 oz / 250 g tofu, lemon juice, olive oil, soy yogurt, garlic, onion powder if using, salt, and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.

In a large bowl, combine the cooked pasta, chopped tomato, red onion, cucumber, olives, and air-fried tofu.

Pour the dressing over the salad and toss until everything is well coated.

Serve right away, or chill for 30 minutes if you want the flavors to settle in and get extra delicious.