In a mixing bowl, combine oats, quinoa flour, salt, oil and warm water to create a soft dough.
Heat a pan, add gram flour and roast. Set aside for later.
In the same pan, add grated cauliflower and tofu.
Stir in garlic, ginger, salt, turmeric, cumin, coriander and red chilli powder.
Saute until the mixture is well-cooked and add the roasted gram flour. Mix thoroughly.
Form medium-sized balls from both the dough and the filling.
Roll out the dough, place the filling in the centre and seal the edges.
Roll to your desired thickness
Heat a pan, brush with oil and cook the paratha on both sides until golden brown.
Serve hot or store in an airtight container for later.