½red and yellow bell pepper,finely diced (about 1/2 pepper each)
1medium jalapeño,finely diced
½cupradish,julienned
Instructions
As always, get the tofu pressing first thing, and let press for about 30 minutes.
Bring the vegetable broth to a broil in a small to medium pot and then add the dried golden couscous. Remove from the heat, stir, cover and set aside. After 5 to 10 minutes (or however long the particular golden couscous takes to cook), fluff with a fork and add 1/4 teaspoon salt. Fluff it again to combine.
Next, cut the pressed tofu into small cubes. Marinate briefly with 1/4 cup lemon juice, chili powder, and the rest of the salt and pepper. Move the tofu around frequently in the marinade until all the liquid is absorbed by the tofu. This takes about 10 minutes, but you can let it marinate longer if you want.
Meanwhile grate carrots, blanch peas (briefly boiled for 3 minutes and then doused in ice water), dice the peppers, and julienne radishes (cut into thin strips).
Combine the couscous with vegetables and tofu. Drizzle with the rest of the lemon juice and remaining tofu marinade and season with additional salt and pepper, if need be.Refrigerate or eat right away!