Take 200 grams of tofu and crumble it into small pieces. Set aside.
In a mixing bowl, combine 2 cups of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 15-20 minutes.
In a pan, heat 1 tablespoon oil and add 1/2 teaspoon cumin seeds. Once they start to crackle, add 1 finely chopped onion and sauté until it turns golden brown.
Add 1/2 teaspoon ginger-garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Cook for 2-3 minutes.
Add the crumbled tofu to the pan and mix well. Cook for another 5-7 minutes until the tofu absorbs the spices. Turn off the heat and let the mixture cool down.
Divide the dough into equal-sized balls. Roll out each ball into a small circle, place a portion of the tofu mixture in the center, and fold the edges to seal the stuffing. Gently roll out the stuffed dough into a paratha.
Heat a tawa or griddle and cook the paratha on medium heat, flipping it occasionally and applying oil or ghee on both sides until it turns golden brown and crispy.
Serve the tofu paratha hot with yogurt or pickle.