For the yeast dough, mix yeast and sugar until the yeast is liquid. Knead the flour, 1/4 salt, mixed yeast and 125 ml lukewarm water to an elastic dough. Cover the dough and let it rise in a warm place for about 1 hour until the volume has doubled
For the cream, puree the tofu and mustard with a hand blender until creamy. Season to taste with salt. Wash and clean the gooseberries. Lightly knead the yeast dough and divide into 8 portions
Roll out portions of dough one after the other on a floured work surface to form long tongues. Spread with cream and cover with gooseberries. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) in portions for approx. 10 minutes each
In the meantime, wash the rocket, shake it dry and spread it on the finished tongues
Waiting time approx. 1 hour