Sugared Coconut


Tofu Pineapple Sandwich

Pan-Fried Smoky Turmeric and Pineapple Sandwich Recipe



Smoked Tofu:

  • 1/2 Packet Sprouted Organic Extra Firm Tofu

  • 3 Tsp Smoked Paprika

  • 1 Tsp Mesquite

  • 1 Tsp Cumin

  • 1/4 Tsp Cayenne Pepper

  • 1 Tsp Pink Sea Salt

Tamari Kale:

  • 1/2 Bunch Organic Kale

  • 1 Tbsp Organic Tamari

  • 1 Tsp Black Pepper


  • 1 Avocado

  • 1 Garlic Clove

  • 1 Tsp Pink Salt

  • 1 1/2 Tsp Lemon Juice

  • 1 Tsp Lime Juice

  • 1/4 Tsp Black Pepper

Blue Spirulina Tahini:

  • 1/4 Cup Tahini

  • 2 Tsp Lemon Juice

  • 1 Tsp Pink Salt

  • 1 Tsp Blue Spirulina Powder


Smoked Tofu:

  1. Press water out of tofu.

  2. Cut tofu into think long slices

  3. In a small bowl, mix all seasoning ingredients together

  4. Dip tofu into the sauce

  5. Pan fry tofu on low heat for ten minutes on each side.

Tamari Kale:

  1. Preheat oven to 350 Degrees Fahrenheit

  2. Line a baking sheet with parchment paper

  3. Rinse kale and tear into bunches

  4. Place kale on a baking sheet

  5. Pour tamari on kale and sprinkle with black pepper

  6. Massage with hands

  7. Bake for 20 minutes or until crispy


  1. Crush garlic clove using a garlic crusher

  2. In a small bowl mash avocado

  3. Add all other ingredients and continue to mash

Blue Spirulina Tahini:

  1. In a small bowl mix all ingredients until well combined.

Sammich Construction:

  1. Get two pieces of bread, Sam chose organic sprouted wheat bread because it's easier on one's digestive system due to its enzymes and good bacteria. I chose gluten-free quinoa bread!

  2. Lather hummus on one piece of bread and tahini on the other

  3. Layer with tofu, kale, and pineapple (you can grill the pineapple for additional flavour).

  4. Eat!