Make the vegan "goat cheese". Squeeze as much liquid out of the block of tofu as you can. I squeeze it over the sink, don't worry if it starts to crumble.
Now break the tofu up a bit and add it to a food processor with the vegan yogurt, nutritional yeast, apple cider vinegar, lemon juice, salt and pepper.
Process the mixture, scraping down the sides as needed until it is completely smooth. It may take 5-10 minutes depending on your food processor.
Then, scoop little dollops, about a tablespoon of the "goat cheese" mixture, using a spoon or a tiny cookie scoop. Place the little dollops onto a pan lined with parchment paper or sprayed with non stick spray. Put each dollop about 1/2 inch apart. Repeat with all of the mixture.
Now, place the pan in the freezer. Freeze the "goat cheese" for about 30-60 minutes or until the dollops are firm and can be picked up and handled and stay together. Try not to freeze them for to long, or they are harder to cook all the way through.
While you have the "goat cheese" in the freezer, make the batter. In a large mixing bowl, sift together the flour, baking soda and salt. Then pour the non dairy milk into the dry ingredients. Whisk to fully combine.
Then add the panko to a separate bowl.
Once the "goat cheese" dollops are firm enough to handle, begin to heat about 1/2 an inch of vegetable oil in large skillet on medium high.
Heat the oil to about 350-360 degrees. It's ready when you see tiny bubbles forming. (air fryer method in notes)
Then, dip one dollop of "goat cheese" into the wet batter, coat completely. Then into the panko, coating completely. Repeat with a few "goat cheese" dollops, then place them in the hot oil. Fry a few at a time.
Fry for 1-2 minutes on each side or until golden brown all the way around. You can cut the first one open to make sure the "goat cheese" is hot all the way through. Repeat with all the dollops until you have as many fritters as you want or can make.
Sprinkle the hot fritters with salt, then drizzle with agave and sriracha. Serve immediately!