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Heat the oven to 425F
Add the sweet peppers and olive oil to a sheet tray along with a generous pinch of salt. Toss to coat evenly then roast at 425F until charred, 15 to 20 minutes
Let the peppers cool then stem and chop into bite size pieces
In a blender, combine the firm tofu, lemon juice, miso, peanut butter, and kosher salt. Blend on high speed until completely smooth. Taste and add more salt if desired
Transfer the blended dip to a serving bowl and top with the roasted peppers and scallions. Serve with Firehook classic sea salt crackers and vegetables for dipping