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In a large mixing bowl, add the tofu and mash it with a fork.
Add the all-purpose flour, whole wheat flour, instant dry yeast, baking powder, salt, garlic, and warm water.
Mix with a fork (the dough will be quite crumbly), then use your hands to shape it into a ball.
Once it holds together, add the oil and rub it over the dough.
Sprinkle a little extra flour onto a flat surface, then transfer the dough and knead for 5 minutes.
Divide the dough into 8 balls and place them on an oiled flat surface, such as a baking tray or chopping board.
Cover with a clean kitchen cloth and let rise until doubled in size (around 1 hour, depending on the temperature).
Transfer a ball of dough onto a lightly floured surface and roll it out to about ⅓ inch (1 cm) thick.
Heat a pan with oil, making sure the pan is hot before adding the naan.
Cook for about 2 minutes on each side, until slightly golden.
Repeat with the remaining dough, keeping the rest covered with a cloth to prevent drying out.
Brush with melted butter or oil, add your toppings of choice, and enjoy!