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In a large bowl, mash the tofu with salt, coriander, chilli, nooch, and cumin. Add the flour + 3 tbsp water. Mix until just combined, then knead on a floured surface until smooth. Rest 10 mins. Roll into balls, then flatten into rounds with a rolling pin.
Heat a little oil in a pan. Fry each flatbread 3–4 mins until golden and puffed.
Melt butter in a small pan. Add garlic, sizzle 1–2 mins, then stir in coriander.
Brush the garlic butter over the warm flatbreads and serve straight away.