1 tbsp olive oil, 2 sticks of celery (finely sliced), 1 leek (finely sliced), 1 carrot (grated), 200 g tofu (crumbled), ¼ tsp turmeric, ¼ tsp dried (smoked) paprika, 1 tsp ginger juice (made from fresh grated ginger), 2 tbsp soy sauce, 3 to 4 tbsp De Hobbit natto (or lupin natto)
Stir-fry the celery, leek and carrot in the oil on a medium heat. Add the tofu and the spices. When cooked, mix in the natto. Remove from the heat. Serving tip: Garnish with a green salad.