Slice tofu and tempeh into bite size pieces. In a skillet heat the 1/4 cup oil on medium-high until hot but not smoking. Add the tofu and tempeh and fry until golden brown, stirring occasionally.
In a large pot heat 2 tablespoon olive oil on medium, add 1 tablespoon garlic and cook until golden. Add the onion and carrot and cook for two minutes. Add paprika, fennel, cumin, salt, pepper, cayenne, and saffron. Stir to mix. Mix in the rice then add boiling water, bay leaves, tofu, and tempeh. Stir well, cover the pot, lower the heat and simmer 20-30 minutes. When the liquid has been absorbed remove from heat. Add cooked peas and corn to the top of the rice, replace the lid and let sit for five minutes.
Remove lid and fluff, discard the bay leaves. Garnish.