Zepter Blog
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.
Watch a step by step video tutorial on now: https://youtu.be/DaDoYFg37Fc
