Wrap tofu in a cheesecloth or a clean tea towel and place on a plate. Place a second plate on top and weight to drain additional liquid, about 10 minutes.
Meanwhile, bring water to boil in a steamer or a pot fitted with a steamer basket. Add peas; cover and steam until bright green, about 5 minutes; set aside. Unwrap tofu and add it to the steamer basket; cover and steam for 5 minutes. Transfer tofu to a medium bowl; mash with a fork to crumble. Mix in peas, celery, olives, capers, scallions, parsley, Veganaise, vinegar, and lemon juice. Adjust seasonings. Arrange lettuce leaves in a soup plate, top with salad, garnish with radishes and serve with toasted pitas, if desired.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/piquant-tofu-salad-with-peas-and-scallions/