Crisp the rice and tofu. Preheat the oven to 400°F and line a sheet pan with parchment paper. Spread the rice in an even layer on one side of the pan and drizzle lightly with oil. Crumble the tofu onto the other side, drizzle with oil, and season as desired. Bake for about 20 minutes, flipping both halfway through, until the rice is golden and crispy and the tofu is lightly browned. Set aside to cool slightly.

Assemble the salad. Chop the cucumbers, snap peas, and herbs, then add them to a large serving bowl. Add the crispy rice and tofu, toss with hummus and lemon juice, and serve chilled.