Caesar salad with citrus vegan mayo

Caesar salad with citrus vegan mayo, grilled tofu and bruschetta
 
Caesar salad is basically a classic in my house, as I make it almost every week. In fact, it has been a regular on our menu since the restaurant opened. A favorite of both the young and the old, the crisp salad with toasted tofu, garlic bruschetta and silky vegan mayonnaise can be prepared in a minute with the help of ArtMix. You'll get hooked on vegan mayo as it's an extraordinary sauce that will captivate anyone. 
 
Ingredients for the salad:
 

• mixed salad
• grilled smoked tofu
• tomatoes
• cucumber
• roasted nuts
• carrot strips
• olives

Chop the vegetables for the salad and mix with the vegan mayo. 
 
Bruscetta:
 

• 200-300 g colored cocktail tomatoes (smaller ones cut in half, larger ones cut in quarters)
• 3-4 cloves of garlic (cut into thin slices)
• a few leaves of fresh basil
• extra virgin olive oil
• freshly ground black pepper
• salt

Fry the sliced garlic in olive oil just a little bit, add the tomatoes, salt and pepper, then fry over a high heat and finally add the fresh basil, lightly chopped. 
 
Ingredients for about 5-600 ml vegan mayo: 
 

• 200-250 g tofu (unflavored)
• a few drops of lemon
• sugar to taste
• 2 dl sunflower oil 
• 150-200 ml soy milk 
• black salt, to taste 
• 1 tsp brewer's yeast flakes
• pinch of salt 

Put the vegan mayo ingredients into the ArtMix and blend until you have a homogeneous mixture. Adjust the taste gradually. You can also work with olive oil, but unfortunately, vegan mayo will be best with sunflower oil.