By Little Northern Bakehouse

Say “Aloha” to this easy gluten-free breakfast sandwich done the Island way! Sweet, savoury, and plant-based, it all starts with a wide slice of our Sweet Hawaiian gluten-free bread.

From there we pile on a flavour-packed stack of plant-based toppings. Smoked tofu and juicy pineapple, coupled with a kick of vegan sriracha mayo—this easy gluten-free open-faced breakfast sandwich is loaded with so much flavour, we can’t keep a lid on it!

Nobody likes a boring breakfast. So take your taste buds on a tropical trip with this easy gluten-free smoked tofu and pineapple sandwich!

Sweet Hawaiian Wide Slice

  1. Preheat your ovens broiler to low.
  2. While the oven is heating, combine vegan mayo, hot sauce, and chili flakes in a bowl, stir to blend and set aside.
  3. Arrange Little Northern Bakehouse Sweet Hawaiian Wide Slice bread on a parchment-lined baking sheet. Spread spicy mayo mixture evenly on each slice, then top with 1 slice smoked tofu, 1 full pineapple slice and a handful of vegan cheese.
  4. Broil on low for 4 – 6 minutes or until cheese melts completely.
  5. Sprinkle with your favourite light herb, like parsley (optional) and serve warm.


  • For a firmer base, lightly toast your bread before topping.
  • Can’t find our gluten-free Sweet Hawaiian Wide Slice bread? Try our store locator first! No luck? Use our equally soft and generously-sized gluten-free White Wide Slice bread!

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