Drizzle olive oil in a pan. Slice red pepper in half, remove seeds, and place with the skin facing up on the pan. Drizzle a little more olive oil on top. Roast @ 450°F for about 25 minutes, or until charred. Remove the skin after the peppers have cooled.
Mix all roasted pepper spread ingredients in a food processor until smooth. Refrigerate overnight so mixture will thicken.
BLAT
Spread red pepper mixture on a slice of bread. Layer tofu bacon, sliced avocado, sliced tomato, and lettuce on top. Top with another slice of bread or enjoy open faced.