Mince the garlic with the rosemary and sage. In a small bowl, mix the soy sauce, juice of half of the lemon, 3 tablespoons of oil, pepper and the garlic and herbs with a fork. Slice the tofu lengthwise and arrange it on a plate, cover with the marinade and let rest.
Slice the spring onion and sauté it in 1 tablespoon of oil for a few minutes, then add the peas, season with salt and continue cooking for another 10 minutes before removing from the heat. Add the remaining lemon juice, the mint and the tahini sauce, then use an immersion blender to blend the mixture into a cream.
Wash the rocket and season with a pinch of salt, a drizzle of oil and a few drops of the balsamic vinegar glaze. Toast the slightly oiled bread on the griddle and grill the tofu. Spread the pea hummus on the bread, arrange the tofu and the rocket on top and close the sandwich with another slice of bread. Cut in half and serve.
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