Bhavna demonstrates an eggless omelette made with tofu, milk, spices, and garbanzo bean flour.  For a filling, she uses tomato, onion, spinach and cheese.  She points out a thicker batter could be used to make a tofu scramble, while a thinner batter is better for making an omelette.  She uses the garbanzo flour as a binder, which helps to stop the omelette from breaking as you turn it, plate it, etc.  Plant based milk and cheese can be used the replace the dairy products.  This is an easy, healthy, and delicious recipe. Continue reading →