Halve the carrots and beetroot and put into the juicer, one after the other, and extract juice. Put ginger and few mint leaves into the juicer and extract juice. Collect all the juice in the same jar. Add salt and juice of ½ lemon and mix well. Chill in the refrigerator.
Cut tofu into ¼ inch thick small round slices with a small cookie cutter. Mix 1 tsp chilli garlic sauce and 2 tbsps eggless mayonnaise in a bowl.
Arrange the biscuits on a flat surface, keep a small mint leaf on each, over that drop a dollop of chilli garlic-mayonnaise sauce. Keep a tofu slice on each, and over that put a drop of chilli garlic sauce. Place a small coriander leaf over each.
Pour the carrot-beetroot juice in shot glasses till ¾ full.
Arrange the biscuits on one side of a serving platter, keep the shot glasses on the other and serve. Each biscuit is supposed to be had with a swig of the juice.