In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Create a well in the center, then gradually pour in ¾ cup of warm water and 1 tablespoon of neutral oil. Mix until a shaggy dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Meanwhile, drain and mash 1 block of extra-firm tofu in a bowl. Sauté 2 chopped scallions, ½ cup diced red bell peppers, and ½ cup grated carrots in 1 tablespoon of toasted sesame oil for 5 minutes. Add ½ teaspoon of turmeric powder and ½ teaspoon of black salt, then mix thoroughly. Combine the cooked vegetables with the tofu and set aside.

After resting, divide the dough into 8 equal portions. On a lightly floured surface, roll each piece into a thin circle about 5-5.5 inches in diameter. Keep rolled wrappers covered with a damp cloth.

Take one dough circle and place 1/3 to ½ cup of the tofu and vegetable filling in the center. Gently fold the edges over the filling, pinching them tightly to seal the pancake.

In a large non-stick skillet, heat 2 tablespoons of cooking oil over medium-high heat. Add the filled pancakes and cook for about 3-4 minutes on each side until golden brown and crispy. Add a splash of water to the pan, cover with a lid, and steam on low heat for an additional 2-3 minutes.

Remove the pancakes from the skillet and transfer them to a serving plate. Serve hot, paired with your favorite soy sauce or dipping sauce.