Mix water and tomato paste together. Mix the dry ingredients in a large bowl and pour over the water-tomato mixture. Knead everything for 2-3 minutes to form a smooth dough. Cut the dough into 6 roughly equal pieces and let them rest for 10 minutes.

Bring the broth to a boil in a saucepan and turn down so that it is just barely simmering. Shape the seitan pieces into flat steaks, add in and cook for 15 minutes. Remove and let cool. Then cut into thin, bite-sized strips.

Belnd the ingredients for the marinade. Let the seitan strips marinade in the refrigerator for a few hours, preferably overnight.

Coarsely or finely blend the ingredients as desired.

Peel the pineapple and cut into rings about the thickness of a finger. Cut out the hard core inside. Sauté the pineapple rings in a skillet on both sides, allowing them to caramelize slightly. Then cut into bite-sized pieces.

Finely dice the onion. Pluck the cilantro.

Sear the seitan strips on all sides in a pan with a dash of vegetable oil.

Heat the corn tortillas in a skillet on both sides so that they become soft and elastic. Top with salsa, seitan, pineapple, onion and cilantro. Finish with a squeeze of lime juice if desired and enjoy.