Add soy sauce and oil to tempeh and marinate for about 30 minutes while preparing other ingredients. This is a great time to dice the remaining vegetables.

In a large non-stick skillet over medium-high heat, add tempeh pieces and brown, stirring occasionally. After tempeh has browned, remove it from the pan, set it aside, and add a bit of freshly ground black pepper. As you’ll notice later, the browned sides will add flavor to the final dish.

Add crumbled Field Roast Italian sausage, onion and bell pepper to skillet, and cook 5-7 minutes, stirring often. Do not allow onions to brown. After 5-7 minutes, mix in rice, tomato, paprika, garlic, and saffron. Cook for about one minute, continually stirring to mix the ingredients. Return the cooked tempeh to the skillet, stir in the broth and bring to a boil, un-covered. Once boiling, immediately reduce the heat and simmer covered for 10 minutes. After 10 minutes, stir in asparagus and simmer for 5 more minutes. Taste for salt, remove from heat, and leave the skillet covered until serving – 5 to 10 minutes of covered time will help rice become more moist. Serve hot.