June 4, 2026

Salt and Pepper Tofu

Name: Salt and Pepper Tofu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 block extra-firm tofu (pressed and cut into 1- to 2-inch cubes); 2 Tbsp extra-virgin olive oil; 3/4 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/4 tsp onion powder

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There’s nothing better than a simple, flavorful, highly versatile protein. Make this Salt and Pepper Tofu to top our Rainbow Slaw in Lettuce Cups, or use it in your favorite Whole30 salads, soups, or veggie bowls. With just 10 minutes of active prep time, it’s an easy way to enjoy a delicious Plant-Based Whole30 meal.

Recipe and photography by Reed Dunn of Pesto and Potatoes.

Servings 2

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 block extra-firm tofu pressed and cut into 1- to 2-inch cubes
2 Tbsp extra-virgin olive oil
3/4 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder

Instructions

PREHEAT oven to 400 degrees F. Line a large baking sheet with parchment paper.
ADD pressed and cubed tofu to a large bowl. Drizzle with olive oil, then season with salt, pepper, garlic powder, and onion powder. Toss to evenly coat.
SPREAD prepared tofu cubes onto baking sheet. Bake for 30 to 35 minutes, tossing once or twice for even browning.
SERVE warm or at room temperature.

Reed Dunn

Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog primarily focused on healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for healthy eating and inspiring people to get back into the kitchen. His recipes are often Whole30 compatible, using ingredients inspired by farmers markets and seasonal produce. He currently lives in Seattle, where he spends his days working as a marketing executive.