Slice the tofu into six pieces. Cover a baking sheet with tin foil and arrange the slices of tofu about an inch apart. Bake in a preheated 400 degree oven for 30 minutes, flipping over once halfway. Set aside to cool.
In a wok or a skillet, lightly roast the chickpea flour until it turns a couple of shades darker and smells fragrant. Set aside.
Add the tofu and chickpea flour to the food processor with the remaining stuffing ingredients. Pulse until crumbly, with small bits of tofu. The mixture will look dry but should come together in a ball when shaped.
Knead the paratha ingredients into a smooth dough using enough water to yield a firm but pliable dough. Set aside for at least 15 minutes before making the parathas.
Divide the dough into approximately 15 balls.
On a lightly floured surface, roll each ball into a 3-inch disc. Place 1 heaping tablespoon of the stuffing in the center and gather up the sides, pinching off the top if you have too much excess dough.
Roll out into a paratha about 5 inches in diameter. Flour the rolling pin and the paratha as needed.
Heat a griddle and when hot but not smoking, place the paratha on it. Turn when small bubbles start to form. Cook on both sides until golden brown. You can make this without any added oil by using a nonstick pan or a well-seasoned cast iron pan, or spray lightly with cooking spray.
Serve piping hot with mint chutney or spicy Indian pickle.
For even healthier variations, add some steamed and chopped spinach to the filling. You can also add boiled, mashed potatoes, making this an aloo-tofu paratha.