For the aioli

Combine the Vegenaise, garlic, sriracha, lemon juice, salt, and pepper in a small bowl. Whisk ingredients together and let chill in the fridge.

For the flatbread dough

In a large mixing bowl, add the flour, yeast, sugar, and salt. Mix to combine. In a smaller bowl, combine the water, yogurt, and oil. Then, combine the wet ingredients with the dry. Using your hand, slowly mix the ingredients until a sticky dough forms. Sprinkle a little more flour over the dough and lightly knead it into a ball. Cover the dough in the bowl with plastic wrap and let rise for an hour to an hour and a half.

For the batter

Combine the flour, tahini, salt, baking powder, dijon, lemon juice, pepper, and water into a wide shallow dish. Whisk the ingredients together until smooth.

Pour the panko into another wide shallow dish for dredging.

To make the tofu

Heat a large skillet with frying oil over medium-high heat. 

Cut the tofu in half lengthwise, then slice into long strips. Place each piece into the batter and then roll in the panko. Carefully add the tofu into the hot oil and fry on each side for 2-3 minutes or until golden brown. Remove from the oil and transfer to a plate lined with paper towels. This process will help soak up any excess fat. Repeat with all of the tofu. Set aside until you are ready to assemble.

To assemble

Spoon a little aioli on top of a flatbread, top with two tofu sticks, more aioli, red onion, and arugula. Drizzle with balsamic glaze and serve.