Preheat the oven to 200°C / 390°F and line 1 baking sheet with parchment paper.

Halve the red bell pepper, red chili pepper, and red onion; remove seeds from the pepper and chili if desired.

Place the halved vegetables on one side of the baking sheet and drizzle with 2 tbsp / 30 ml olive oil.

Grate the 200 g / 7 oz firm tofu and spread it over the remaining side of the baking sheet.

Drizzle the tofu with 1 tbsp / 15 ml olive oil and season it with 1 tsp nutty spicy sandwich seasoning plus salt to taste.

Bake the vegetables and tofu at 200°C / 390°F for 30 min, until the vegetables are soft and the tofu is lightly crisp.

Peel the roasted red bell pepper and transfer it with the roasted chili and red onion to a blender.

Add the white wine vinegar, 1 tbsp / 15 ml lemon juice, agave syrup, 3 tbsp / 45 ml olive oil, and salt to the blender.

Blend the roasted vegetables into a smooth peri peri sauce, scraping down the blender as needed.

Transfer the baked tofu to a mixing bowl and coat it with 3 tbsp / 45 ml of the peri peri sauce.

Finely shred the pointed cabbage and roughly chop the fresh cilantro.

Massage the cabbage with the cilantro, remaining 1 tbsp / 15 ml lemon juice, and salt to taste until lightly softened.

Toast the 3 bread rolls until warm and crisp, then split them open.

Spread peri peri sauce over each toasted bread roll and top with cabbage slaw.

Divide the saucy tofu among the sandwiches and serve immediately with any remaining peri peri sauce.