Whole30 Black Pepper Tofu

Elevate your plant-based meals with this Whole30 Black Pepper Tofu, a flavorful and nourishing twist on the beloved Asian-inspired dish that’s both gluten-free and soy-free! This recipe swaps traditional soy sauce for coconut aminos while using arrowroot powder for a light, crispy coating on tender, golden-brown tofu cubes. Freshly ground black pepper enhances the bold, savory flavor profile, while aromatic garlic, ginger, and a medley of vibrant vegetables like red bell pepper and onions bring a dynamic depth to every bite. Ready in just 35 minutes, this wholesome, one-skillet dinner is perfect for busy weeknights and serves as a satisfying centerpiece paired with steamed veggies or cauliflower rice. Whether you’re following a Whole30 lifestyle or merely craving a healthier take on a classic, this recipe is destined to be a staple in your kitchen.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 ounces Extra-firm tofu
• 2 tablespoons Arrowroot powder
• 3 tablespoons Coconut aminos
• 2 tablespoons Avocado oil
• 2 teaspoons Freshly ground black pepper
• 4 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 medium Red onion, sliced thinly
• 3 stalks Green onions, chopped
• 1 medium Red bell pepper, sliced
• 1 tablespoon Water

Directions

Step 1

Drain the tofu and press it to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15 minutes.

Step 2

Cut the pressed tofu into 1-inch cubes.

Step 3

In a medium bowl, toss the tofu cubes with arrowroot powder until well-coated.

Step 4

In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium-high heat.

Step 5

Add the tofu cubes to the skillet and cook until they are golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil.

Step 7

Add minced garlic, ginger, and sliced red onion. Sauté for about 2 minutes until fragrant.

Step 8

Add red bell pepper slices and cook for an additional 3 minutes, until they begin to soften.

Step 9

Return the tofu to the skillet and add the coconut aminos, ground black pepper, and water.

Step 10

Toss everything together to coat the tofu in the sauce. Cook for 3-4 minutes until the sauce thickens.

Step 11

Finally, add the chopped green onions and give it a quick stir before serving.

Step 12

Serve hot, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(853.5g)

Amount per serving	% Daily Value*
Calories	1124.0

Total Fat 64.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 898.6mg	0%
Total Carbohydrate 68.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 22.5g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 3215.5mg	0%
Iron 15.2mg	0%
Potassium 1727.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 26.2%

Carbs: 23.8%