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Atis-style Azteca salad

A large sharing plate with Atis-style Azteca salad

Atis-style Azteca salad

Name: Atis-style Azteca salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Beck Johnson

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.5 ratingsRate

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Create this simple veggie tofu salad inspired by the plant-focused London restaurant, Atis. Serve as a side dish, or enjoy as a main with flatbreads

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the dressing

15g fresh coriander
15g fresh parsley
3 tbsp olive oil
½ lemon

juiced
1 tsp honey
1 tsp red wine vinegar

For the salad

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

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Nutrition: Per serving

kcal636
fat37g
saturates10g
carbs41g
sugars25g
fibre13g

high
protein27g
salt3.08g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the tofu in a bowl along with the orange juice, maple syrup, soy sauce and ginger. Stir well, then tip out onto a baking tray with the dressing. Bake for 25 mins.
step 2

Tip all the dressing ingredients into a blender and blitz until smooth. Season to taste. To build the salad, put the spinach in a bowl and toss well with some of the dressing. Add the black beans, sweetcorn, feta, avocado and red onions. Scatter over the cooked tofu and drizzle over any of the remaining dressing.

Recipe from Good Food magazine, September 2025

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A star rating of 4.8 out of 5.5 ratings

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