Prepare the tofu marinade, add tofu cubes, toss very gently to coat. Refrigerate for at least 15 min but the longer the better (such as a few hours).
Cook pasta in salted water until al dente. While waiting for water to boil and pasta to cook, whisk together the dressing and chop the other ingredients.
When pasta is cooked, drain well and add to a large mixing bowl. Let cool for 5 minutes, stirring every couple min to release heat.
While pasta is still warm, add the dressing and all ingredients, except fresh herbs and the marinated tofu. Stir well. When pasta is cooled, mix in the fresh herbs and the tofu, including some of the reserved marinade liquid as desired.
Just prior to serving, stir through some additional lemon juice (1/4 of a lemon) and also kosher salt and more pepper if desired.