Heat a saute pan on medium heat, then add the olive oil and sofrito. Cook for 30 seconds.
Add the tomato sauce, broth, olives, raisins, and diced roasted red peppers. Cook the tempeh picadillo on medium low for 10 minutes, until most of the liquid has evaporated, but the mixture is still moist.
Serve with rice, avocado and sweet plantains.
Use a food processor to crumble the tempeh, or a cheese grater works well too!