Vegan Flatbread with Soymilk Cheese Recipe

Ingredients

• cake flour - 150 g (5.3 oz.)
• beet sugar - 1 tsp
• baking powder - 1 tsp
• silken (soft) tofu* - 1/3 block (100 g / 3.5 oz.)
• salt - 1/4 tsp
• olive oil - 2 Tbsp
• Kikkoman Soymilk Unsweetened - 400 ml (13.5 fl. oz.)
• lemon juice - 2 Tbsp
• grated garlic - 1/4 tsp
• Kikkoman Soy Sauce - 1 Tbsp
• Kikkoman Soymilk Unsweetened (to adjust the cheese’s firmness) - 2 Tbsp
• olive oil (to adjust the cheese’s firmness) - 2 Tbsp
• minced garlic - 2 cloves (20 g / 0.7 oz.)
• deep-frying oil - as needed
• mediums-sized tomato, diced into 1 cm / 0.4 in. cubes - 1 (200 g / 7.1 oz.)
• small-size onion, roughly chopped and soaked in water - 1/4 (40 g / 1.4 oz.)
• chopped cilantro - 1/2 bunch (20 g / 0.7 oz.)
• lemon juice - 2 tsp
• hot sauce - 1/4 tsp
• sliced onion - 1 (200 g / 7.1 oz.)
• Kikkoman Soy Sauce - 2 tsp
• arugula - as desired
• olive oil - to taste
• Kikkoman Soy Sauce - to taste