Between May and August 2021, public health officials in Ontario investigated an outbreak of Salmonella Typhimurium infections associated with ready-to-eat tofu. Thirty-eight cases were identified. Five people were hospitalized. No deaths were reported. Ready-to-eat seasoned tofu manufactured by one company was distributed to multiple restaurants in Ontario. Evidence from food safety investigations conducted by local public health authorities and the Canadian Food Inspection Agency revealed that unsanitary conditions could have led to cross-contamination of the tofu, and insufficient heating of the tofu at the production level likely resulted in failure to eliminate pathogens.