Description

This Atis-style Azteca salad is a vibrant, nutritious dish featuring oven-baked marinated tofu, fresh spinach, black beans, sweetcorn, creamy avocado, and tangy pickled red onions, all brought together with a zesty homemade dressing. It’s a perfect vegetarian option packed with flavors and textures that make it both satisfying and healthful.

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 Components

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

Prepare and Marinate the Tofu: Heat the oven to 200C (180C fan)/gas mark 6. Place the cut tofu in a bowl and add the orange juice, maple syrup, soy sauce, and grated ginger. Stir well to coat all the tofu pieces evenly with the marinade.
Bake the Tofu: Transfer the tofu along with the marinade onto a baking tray and bake in the preheated oven for 25 minutes until the tofu is cooked through and infused with the flavorful marinade.
Make the Dressing: In a blender, add the fresh coriander, parsley, olive oil, lemon juice, honey, and red wine vinegar. Blitz until smooth and season to taste with salt and pepper as desired.
Assemble the Salad: Place the spinach in a large bowl and toss it well with some of the freshly made dressing. Then add the black beans, sweetcorn, crumbled feta, sliced avocado, and pickled red onions. Scatter the baked tofu on top and drizzle with any remaining dressing to finish.

Notes

Pressing the tofu well helps it absorb the marinade better and achieve a firmer texture when baked.
If you prefer a spicier salad, consider adding a pinch of chili flakes to the marinade or dressing.
Use vegetarian feta to keep the dish suitable for vegetarians; goat or sheep milk feta is a good option.
Pickled red onions can be homemade or store-bought for convenience.
This salad is best served fresh but can be stored in the refrigerator for up to one day with the dressing separated to avoid sogginess.

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

Keywords: Azteca salad, baked tofu salad, vegetarian salad, black bean salad, avocado salad, healthy salad recipe, Aztec cuisine inspired, plant-based protein