Description

Atis-style Azteca salad is a vibrant, nutritious dish featuring baked marinated tofu combined with fresh spinach, black beans, sweetcorn, creamy avocado, and tangy pickled red onions. Dressed with a zesty, herb-infused dressing, this salad offers a perfect balance of protein, fiber, and fresh flavors inspired by Aztec cuisine.

Ingredients

Scale

Tofu and Marinade

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

Dressing

15g fresh coriander
15g fresh parsley
3 tbsp olive oil
½ lemon, juiced
1 tsp honey
1 tsp red wine vinegar

Salad Ingredients

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

Preheat the Oven: Heat the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the tofu.
Marinate the Tofu: In a bowl, combine the tofu pieces with orange juice, maple syrup, soy sauce, and grated ginger. Stir everything well to ensure the tofu is evenly coated.
Bake the Tofu: Transfer the tofu along with its marinade onto a baking tray and spread out evenly. Bake for 25 minutes until the tofu is cooked through and slightly caramelized.
Make the Dressing: Put the fresh coriander, parsley, olive oil, lemon juice, honey, and red wine vinegar in a blender. Blitz until smooth and season with salt and pepper to taste.
Prepare the Salad Base: Place the spinach in a large bowl and toss it well with some of the freshly blended dressing to coat the leaves lightly and flavorfully.
Assemble the Salad: Add the drained black beans, sweetcorn, crumbled feta, sliced avocado, and pickled red onions to the dressed spinach. Toss gently to distribute the ingredients evenly.
Add Baked Tofu and Finish: Scatter the warm baked tofu over the top of the salad and drizzle over any remaining dressing to enhance the flavors before serving.

Notes

Pressing the tofu before marinating helps it absorb the flavors better and improves texture.
Use vegetarian feta if you prefer a meat-free or kosher-friendly option.
The salad can be served warm or at room temperature, making it versatile for different seasons.
Store leftover dressing separately in the fridge for up to 3 days.
To make it vegan, omit the feta and ensure pickled onions are free of animal products.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: Aztec-inspired, Mexican

Keywords: Azteca salad, tofu salad, baked tofu, vegetarian salad, black beans salad, avocado salad, healthy salad, Mexican-inspired, plant-based protein