It's like a b.l.t. but it's a b.k.t. - bacon, kale, tomato!
Thinly slice the tempeh.
Whisk together low-sodium soy sauce or tamari, liquid smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and toss to coat in the marinade. Marinate in the fridge for at least 1 hour.
To cook, heat a non-stick pan over medium and add 1 tablespoon of vegetable oil. Once hot, add the slices of tempeh. You'll cook this in batches. Once the first side starts to brown, you'll want to start de-glazing the pan with left over marinade and a bit of water every so often to prevent them from sticking, and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You might want to use a bit more vegetable oil on the other side to get them frying up nice.
Cook time is approximately 15 to 20 minutes total. You're trying to caramelize the tempeh, so time may vary. Remove from the heat to cool while you assemble the sandwiches.
Toast your choice of bread. Spread vegan mayonnaise on both slices of bread, lay down some chopped (and massaged) kale, tomato slices, add some fresh ground black pepper, and then the tempeh bacon slices.