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Spread the yuba on a baking sheet and char under a broiler or with a blow torch.
Make the vinaigrette: Combine the olive oil, sherry vinegar, mustard, and shallot in a food processor and process until smooth.
Combine the toasted yuba and vinaigrette and marinate for 20 minutes, then shake off excess marinade.
Slice the hoagie rolls and toast the insides.
Spread the rolls with cherry pepper spread on one side and mashed chickpeas on the other. Add the yuba, then the broccoli raab, then the carrot sticks.
Close, slice, and serve.