Finely chop the onion, carrot and celery. You can use a food processor to speed things up.To a pan, add 2 tbsp of olive oil, then on low heat, fry the chopped onion, celery and carrot till soft.
Now add the tempeh, crumbling it with your hands. Fry it with the veggies for about 1 minute.
Add the red wine. If you prefer, you can replace the wine with vegetable stock.
When the wine has completely evaporated, add the tomatopassata, salt, pepper, soysauce and let simmer on low heat for about 15 minutes, stirring occasionally.
You should have a thick and rich tomato sauce to use on pasta, gnocchi, lasagne, and other preparations. Finish with some fresh basil if you like.