Vegan Romaine Salad

20240309 #breakfastdiary 997, -3°C/clear Does it spark joy? I fall asleep imagining tomorrow's breakfast — something new, different from today's — and the whole time I'm prepping and cooking the next morning, I keep asking myself: does it spark joy? It runs through the same philosophy as Marie Kondo's tidying method — asking whether picking something up sparks joy. A vegan #RomaineSalad, full of that spark-joy feeling. Pat 1/2 block of tofu dry with a paper towel, cut into roughly 1cm cubes, coat in starch, and pan-fry in oil until golden, croûton-style. Blend 1 cup plant-based oil with 1/2 cup soy milk, 1/4t salt, 2T lemon juice, and a little syrup to make soy-milk mayonnaise. Wash the romaine thoroughly, cut into bite-size pieces, add the mayonnaise and tofu, then grate macadamia nuts over the top.