Preheat your grill. In a large bowl, season the peppers, eggplant, garlic and tofu with ¼ cup of olive oil and salt to taste.
Add the peppers and garlic in a grill basket. After 5 minutes, add the tofu and continue cooking. Flip everything after an additional 5 minutes and add the eggplant to cook for the remaining 5 minutes. Be sure to flip the ingredients occasionally to avoid burning.
Combine 6 cooked peppers, chickpeas, tahini, remaining olive oil, salt, and lemon juice in a high-speed blender. Blend until you achieve a smooth consistency.
Place your bread on the grill for a minute to slightly toast it while it is still warm.
To assemble the sandwich, layer the roasted pepper hummus, eggplant, tofu, and top with the remaining roasted peppers. Cut the sandwich in half and enjoy!