Dayum That Pineapple is Thick... Tofu Pineapple Sandwich

It's safe to say that I am currently obsessed with pineapple which is funny because I avoided it for the longest time (literally years). I was convinced I was allergic to pineapple because whenever I ate it I would break out with sores and blisters in and around my mouth (TMI?... unsure). I still randomly get blisters if I eat too much pineapple, (literally a whole pineapple in one day) but I now know that you can offset that reaction by soaking pineapple in salt water. Keep in mind that if you do soak your pineapple in salt water, you are depleting some of it's essential nutrients and enzymes, such as Bromelain. I think Bromelain is one of the main reasons why I crave pineapple so much, my body must really need it for it's anti-inflammatory and digestive benefits. Do you ever listen to your body when you have a craving? Or do you avoid your cravings because you believe that craving something is bad? I used to always avoid the things that I was craving, but now I trust my body and interpret those cravings as needs. Since I've been craving pineapple like crazy, I decided to mix tofu and pineapple. The result was flipping delicious. Here's a tofu and pineapple sandwich to make your pineapple dreams come true. 

Pan-Fried SmokyTurmeric and Pineapple Sandwich Recipe

 

Ingredients:

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

Guacamole:

  • 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

Directions:

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

Guacamole:

  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!