Dinner

Atis-style Azteca Salad Recipe

ByCleo Brixton January 26, 2026January 26, 2026

Introduction

This Atis-style Azteca salad is a vibrant and flavorful dish combining marinated baked tofu, fresh vegetables, and a zesty homemade dressing. It’s a nutritious, satisfying salad perfect for lunch or a light dinner with a delightful mix of textures and tastes.

A large white oval plate is filled with a layered salad starting with a base of bright green spinach leaves scattered across the surface. On top, there are several slices of creamy light green avocado arranged evenly. Golden yellow corn kernels, small dark brown beans, and crumbled soft white cheese are spread throughout, adding texture and color contrast. Cubes of golden brown grilled tofu are placed all over the salad with thin, curly strands of bright pink pickled onions sitting on top. A small white bowl with more pink pickled onions is nearby on a white marbled surface. Two metal serving spoons with woven brown handles rest on the bottom edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

396g block firm tofu, pressed and cut into bite-sized pieces
2 oranges, juiced
4 tbsp maple syrup
4 tbsp soy sauce
1 tsp ginger, grated
15g fresh coriander
15g fresh parsley
3 tbsp olive oil
½ lemon, juiced
1 tsp honey
1 tsp red wine vinegar
200g spinach
400g can black beans, drained and rinsed
340g can sweetcorn, drained
120g feta (vegetarian if needed), crumbled
2 avocados, sliced
4 tbsp pickled red onions

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. In a bowl, combine the tofu pieces with orange juice, maple syrup, soy sauce, and grated ginger. Stir well to coat the tofu evenly.
Step 2: Spread the tofu and marinade onto a baking tray. Bake in the oven for 25 minutes until the tofu is golden and infused with flavor.
Step 3: Meanwhile, place the coriander, parsley, olive oil, lemon juice, honey, and red wine vinegar in a blender. Blitz until smooth and season the dressing to taste.
Step 4: In a large bowl, toss the spinach with some of the dressing to lightly coat the leaves.
Step 5: Add the black beans, sweetcorn, crumbled feta, sliced avocado, and pickled red onions to the spinach. Mix gently to combine.
Step 6: Scatter the baked tofu over the salad and drizzle with any remaining dressing before serving.

Tips & Variations

Press the tofu well to remove excess moisture before marinating for better texture and flavor absorption.
Swap feta for a vegan cheese alternative if you want a fully plant-based salad.
Add roasted sweet potatoes or grilled corn for extra sweetness and texture.
Use fresh herbs such as mint or basil for a different flavor twist.

Storage

Store the salad components separately in airtight containers in the fridge for up to 2 days. Assemble the salad and dress it just before serving to keep the spinach fresh and crisp. Leftover baked tofu can be stored for up to 3 days and reheated gently in the oven or enjoyed cold.

How to Serve

A large white plate is filled with a colorful salad featuring layers that include bright green spinach leaves, soft light green avocado slices positioned mostly on top, golden yellow corn kernels scattered throughout, dark red kidney beans mixed in evenly, and golden brown crispy tofu cubes placed all over. There are also small chunks of white cheese spread across the salad and thin tendrils of bright pink pickled onions layered on top. To the side, there is a small white bowl with extra bright pink pickled onions. The plate sits on a white marbled texture surface. Two serving spoons with brown woven handles rest on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the tofu, dressing, and other ingredients in advance. Keep them stored separately and assemble the salad right before serving to maintain freshness and texture.