To make the sofrito, add all of the ingredients into the bowl of a food processor and process until finely chopped, almost smooth.
To make tofu, preheat the oven to 350 and line a baking tray with parchment paper.
Cut the tofu into bite size cubes and spread onto the baking tray. Drizzle with olive oil and toss to coat. Sprinkle with a few good dashes of Sazon.
Bake for 30 minutes.
Heat a pan with sides on medium heat and add the sofrito. When it starts to sizzle, add the oregano, cumin and turmeric. Cook for 5 minutes.
Add the tomato paste and white wine and stir around. Add the sliced olives and bay leaf.
Add the rice and toss to coat. Cook for a minute. Add the water and bring to a boil. Reduce to a simmer and cover. Cook, stirring occasionally, until the rice is cooked though, about 20 minutes. Add the peas and cook for another minute.
Take the tofu out of the oven and mix into the asopao. Serve garnished with chopped cilantro and mint. Enjoy!