Mix the wheat flour, ajwain seeds, kasuri methi, grated tofu and salt in a bowl. Gradually add the pumpkin puree and yogurt. Knead everything into a smooth dough (add water if needed). Keep aside for 15minutes.
Make 8 medium sized balls from the dough, dust the balls with enough flour and roll as round parathas using rolling pin.
Heat few drops of oil in a tawa, drop gently the flattened paratha, and on both sides. Drizzle oil if needed.