In a shallow bowl, whisk together the tamari, water, spices, and nutritional yeast. Add the tofu slices, flipping to coat each side with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 425°F. Add the bell pepper to a small baking sheet. Roast for 25 minutes until soft and charred on all sides. While roasting the pepper, prepare the ricotta.

In a food processor, add all tofu ricotta ingredients. Pulse several times until creamy but some texture still remains. Add 1-2 tbsp of non-dairy milk if texture seems to thick. You want a creamy spreadable consistency. Spoon into a bowl and refrigerate.

When pepper is done roasting, carefully peel off the skin and remove the core/seeds. To make this process easier, you can immediately cover the pepper with foil once it comes out of the oven. The steam will get trapped inside and ease the process of removing the skin.

Add the bell pepper to a food processor along with olives, garlic, capers, olive oil, dried herbs, lemon juice and zest. Pulse a few times until all ingredients are finely minced. It should not be smooth - you want texture in a tapenade! See notes for reference* Spoon into a bowl and refrigerate.

In a large shallow bowl, whisk together the tofu breading ingredients including panko, flour, spices, salt, and pepper.

Coat the bottom of a large skillet with oil. Preheat oil to 350°F. Coat both sides of marinated tofu in breadcrumb mixture and cook several pieces at a time in the oil making sure not to overcrowd the skillet. Cook on both sides until deep golden brown. Transfer to a paper towel and sprinkle with flaky salt to preserve crispiness. Repeat with all tofu pieces.

To make the sandwiches, spread a generous amount of ricotta over a thick slice of sourdough bread. Top with 3-4 slices of crispy tofu and spoon over olive tapenade. Top with another slices of bread. Enjoy!