Add the silken tofu and olive oil to a blender and blend until completely smooth. This should only take about 30 seconds.

In a large bowl, whisk together the flour, baking powder, and salt until combined.

Pour the blended tofu mixture into the dry ingredients and stir with a wooden spoon or spatula until a rough, shaggy dough forms.

Transfer the dough to a clean, lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable but still soft.

Divide the dough into 8 equal portions (about 85-90g each if you want to be precise). Roll each portion into a smooth ball.

Using a rolling pin, roll each ball into a rough circle about ¼-inch to ⅛ -inch thick. Don’t worry about making them perfectly round – rustic shapes add character!

In a small bowl, mix together the olive oil, grated garlic, and salt. Set aside.

Heat a large skillet over medium heat and drizzle with a little olive oil. Working one at a time, add a rolled-out flatbread to the hot pan and cook for about 2 minutes, until you see charred spots forming on the bottom. Flip and cook for another 1-2 minutes on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm.

Brush each warm flatbread with the garlic oil mixture and sprinkle with fresh chopped parsley. Serve immediately and enjoy!