Atis-style Azteca salad
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Atis-style Azteca salad

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 636
  • fat 37g
  • saturates 10g
  • carbs 41g
  • sugars 0g
  • fibre 13g
  • protein 27g
  • salt 3.08g

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

Method

  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.

  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.

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