Step 1: Cut the tofu into slices 1.5 cm thick. Crush the garlic, fennel fronds and seeds, salt, pepper, oil and agave nectar to a paste in a mortar. Coat the tofu with the paste and let marinate in the refrigerator for 2 hours.

Step 2: For the marinated fennel, thinly slice the fennel bulbs, mix them with the salt and lemon juice and rub the slices well with your hands.

Step 3: Mix the remoulade ingredients well.

Step 4: Take the tofu out of the marinade and drain briefly. Cook over direct heat for 4 to 5 minutes, brushing with the leftover marinade from time to time.

Step 5: Cut the rolls open and warm them on their cut sides over direct heat for 2 minutes. Fill them with remoulade, tofu slices and marinated fennel and top with chopped fennel fronds.