In a medium skillet with the olive oil, cook vegetables: first the onion, then the carrot and finally the tomato for about 5 minutes over medium-high heat, stirring from time to time so that they brown.
Add the crushed tomato, oregano and vegetable broth. Time to also season with the bay leaf, cinnamon, sweet paprika and white pepper. remove for integrate the flavors. And finally add the tempeh grated.
Stir to integrate with the vegetables and let it cook over low heat for 35 to 40 minutes. (If the sauce is dry, add more vegetable broth).
Rest time is totally optional. Personally, I take advantage of it to rectify the flavors with a pinch of dried oregano and smoked paprika.
Serve accompanied by whole wheat pasta.