Dinner

Atis-Style Azteca Salad Recipe

ByJake Silas February 8, 2026February 8, 2026

Introduction

This Atis-style Azteca salad is a vibrant, flavorful dish that combines baked tofu with fresh vegetables and a zesty dressing. Perfect for a nutritious lunch or light dinner, it’s packed with plant-based protein and bright Mexican-inspired flavors.

A large white oval plate holds a colorful salad with multiple layers: the base layer is bright green spinach leaves scattered across the plate, then evenly spread creamy white crumbled cheese and yellow corn kernels. On top of that are medium-sized golden-brown tofu cubes, thinly sliced light green avocado slices arranged in a fan shape, dark brown beans, and bright pink pickled onions adding a pop of color. To the side, a small white bowl contains more bright pink pickled onions. The plate is set on a white marbled surface with a fork and spoon with brown woven handles resting at the bottom right. 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/gas 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: Transfer the tofu and marinade onto a baking tray and bake for 25 minutes until golden and slightly caramelized.
Step 3: While the tofu bakes, prepare the dressing by placing coriander, parsley, olive oil, lemon juice, honey, and red wine vinegar into a blender. Blitz until smooth and season to taste.
Step 4: Place the spinach in a large bowl and toss it with some of the dressing to lightly coat the leaves.
Step 5: Add black beans, sweetcorn, crumbled feta, avocado slices, 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

For extra crunch, add toasted pumpkin seeds or chopped nuts.
Replace tofu with grilled chicken for a non-vegetarian version.
Use lime juice instead of lemon for a sharper citrus flavor.
If you like it spicy, add chopped fresh chili or a dash of hot sauce to the dressing.

Storage

Store the salad components separately in airtight containers in the fridge for up to 2 days. Keep the dressing and avocado sliced until ready to serve to avoid wilting and browning. Reheat the baked tofu gently in the oven or microwave before adding to the salad. Assemble just before eating for best freshness.