Tofu is awesome, especially when it’s crispy and spicy, like this air fryer tofu or tandoori tofu. But one more way I love to eat it is stuffed in the folds of a flaky paratha. This tofu paratha is made just like you’d make an aloo paratha or mixed veg paratha: you make the dough, a filling of tofu, and then you stuff the filling into the dough before rolling it out and baking it. I’ve made some modifications to an earlier version of this paratha recipe on the blog. In the earlier recipe the stuffing would sometimes squeeze out of the parathas while rolling them, because of the high moisture content of the tofu. To deal with that problem, I now bake the tofu first, which removes most of the moisture and adds more flavor. It adds one more step to the process, but it’s an easy one, because all you do is slice the tofu and throw it in the oven. I usually do that the night before I make the parathas, to make the process easier the next day. I also add to the tofu some chickpea flour, which makes the Tofu Paratha healthier and tastier. Once you have your ingredients prepped, these parathas come together smoothly and easily. You can even make the dough and the filling beforehand and prep your parathas right before eating. Perfect for busy moms and busy everyone. Check to get new recipe updates by email.
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