In a mixing bowl, combine all-purpose flour and salt. Make a well in the center, then pour in warm water and neutral oil. Mix until the dough begins to incorporate, then knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Press the extra firm tofu to remove excess moisture, then mash with a fork and set aside. Sauté chopped scallions, diced red bell peppers, and finely shredded carrots in a skillet over medium heat until tender—around 4-5 minutes. Add mashed tofu, turmeric, black salt, and optional spices. Stir and let cool.

After the dough has rested, divide it into 8 pieces. Roll each piece into a thin circular wrapper, about 6 inches in diameter. Place 1/3 to 1/2 cup of filling in the center of each circle. Fold the dough over, pinching edges to seal securely.

Heat a skillet over medium heat and add a tablespoon of neutral oil. Place stuffed pancakes in the skillet, cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes. Add a splash of water, cover, and steam for 2-3 minutes.

Remove pancakes from the skillet and serve hot with soy sauce or chili oil for dipping.