For the dough: In a large bowl add flour, salt and baking powder and mix together. Add oil and warm water 1/3 of a cup at a time and mix with a spoon. Once dough starts to stick together then knead with your hands until a ball forms. Let rest for 15 minutes. 

Wrap tofu in clean kitchen towel and place something weighted on top for 10 minutes to press moisture out. Cut tofu brick in thirds lengthwise and then cut into triangles. 

Prepare the tofu sauce in a small bowl by whisking together miso, hot water, garlic powder, ginger, and cayenne. Place tofu pieces in a lightly oiled pan and carefully coat tofu with sauce on both sides. Cook on medium heat until golden brown. Remove from pan and set aside.

In same pan, heat a little olive oil right in the center and cook garlic until fragrant, careful to not let it burn. Set cooked garlic aside.

When dough is ready, divide into two balls. Use a rolling pin to roll dough out, making it as thin as you can while making sure it will fit in the same large skillet.

Cook dough on medium heat until golden brown. Flip, and cook second side until golden brown. Place flatbread on cutting board and start to cook the second one.

While the second flatbread cooks, build the first one using half of the ingredients: drizzle olive oil as a base and sprinkle on the cooked garlic, using a spoon to evenly coat. Next, add a generous base of arugula. Place tofu on top of arugula, then add sun-dried tomatoes, cherry tomatoes, jalapeño slices or chopped pieces, and thinly sliced basil. Before serving, drizzle with balsamic glaze and sprinkle with red pepper flakes. 

Once second flatbread finishes cooking, prepare that one with the second half of the ingredients. Cut into four slices and enjoy!