How to Make It
Preheat oven to 400°F. Whisk together tamari, maple syrup, smoked paprika, and 1 teaspoon pepper in a small bowl. Place tempeh slices on a baking sheet, and brush both sides with tamari mixture.
Pierce 10 holes on 1 side of bottom of a 13- x 9-inch disposable aluminum foil pan. Place wood chips over holes in pan, and place hole side of pan on stovetop burner over medium-high. Heat until wood chips begin to smoke, about 1 minute. (Turn on vent, if needed.) Remove from heat.
Arrange tempeh on opposite side of pan; cover pan with foil. Place pan over medium-high; cook 5 minutes. Remove from heat; uncover.
Place tempeh on a wire rack over a baking sheet, and bake at 400°F until slightly crispy and golden-brown, about 20 minutes, flipping once halfway through.
Place bread slices on oven rack, and toast until golden brown, 4 to 5 minutes.
Spread 1 1/4 teaspoons mayonnaise on each of 4 toast slices, and sprinkle with remaining 1/2 teaspoon pepper. Layer each with tomato slices, lettuce, and 4 slices of tempeh, and top with remaining toast.