Mom makes chapathis stuffed with a similar mixture (sans the tofu) and my sis and I absolutely love them! The spring onions are a prime ingredient and when my homegrown ones sprung up looking delish I decided to make something on the same lines but stuffed into thin layers of bread instead.
1 package extra firm tofu cubed
1 - 2 t spicy Asian chilli paste
2 T olive oil
a pinch omum (oregano) seeds
Nuke the carrot and beans in a microwave safe glass dish for 8-10 minutes.
Heat oil in a wok or pan. Add the omum seeds and let them crackle. Add the onion and stir fry for a few minutes till it's translucent. Add tofu and stir fry till it's slightly browned. Add the microwaved veggies, salt and chilli paste. Fry for a few minutes. Turn off flame and mix in a dash of soy sauce and a splash of ketchup. Keep aside.
How to proceed:
After the bread dough has risen for an hour divide it into 12-15 balls and roll them out flat to about 5 mm thickness. Place some filling in the center and fold the sides in over each other sealing carefully. It helps to fold the top down, then the sides and then the bottom layer up.
Place on a baking sheet and let the packets rise for half to one hour. You can bake them immediately too if you're in a hurry but letting them rise a bit makes them slightly fluffier.
Preheat oven to 320 C/480 F and bake for about 20 minutes.