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Cuban Style Vegan Tempeh Picadillo

Cuban Style Vegan Tempeh Picadillo

Course Main Course
Cuisine Cuban
Keyword cuban vegan picadillo, picadillo, vegan picadillo
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Delish D'Lites


  • 2 tsp olive oil
  • 2 tbsp sofrito
  • 8 oz tempeh crumbled
  • 2 tsp Loiza Organic Sazon
  • 1/2 tsp Loisa Organic Adobo
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cumin
  • 8 oz tomato sauce
  • 1/2 cup vegetable broth
  • 2 tbsp pimento stuffed olives
  • 2 tbsp raisins
  • 1/4 cup jarred roasted red peppers, diced
  • 1 tbsp red wine vinegar


  1. Heat a saute pan on medium heat, then add the olive oil and sofrito. Cook for 30 seconds.

  2. Add the crumbled tempeh, adobo & sazon, oregano and cumin. Stir to combine.

  3. 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.

  4. Serve with rice, avocado and sweet plantains.

Recipe Notes

Use a food processor to crumble the tempeh, or a cheese grater works well too!