In a ziploc bag, combine the crackers, nutritional yeast, and garlic powder. Seal the bag, but leave a tiny opening for air to escape. Crush ingredients with a rolling pin, until they resemble fine breadcrumbs.
Cut tofu into slices, about 1/4 inch thick. Pour aquafaba into a dish, and put about 1/2 the breadcrumbs on a plate. Pat the slices of tofu dry.
Heat up your waffle iron. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
In a measuring cup, whisk together the soy milk and the aquafaba. Add to the dry ingredients along with the vegetable oil, and stir until just combined. Then, stir in the chopped jalapenos and shredded cheese.
Pour some of the batter into a heated and oiled waffle iron; how much depends on the size of your waffle iron. (Mine makes 4 at a time, and I use 3-4 tbsp each.) Cook until golden brown; repeat with remaining batter.
Served topped with Chicken-Fried Tofu and maple syrup.