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In a small bowl, mix together the maple syrup, liquid smoke (if using), paprika and soy sauce or tamari.
Place a non-stick skillet over medium heat. Add a little oil, followed by the tempeh slices. Cook the tempeh for 3 minutes on each side, brushing with the glaze on both sides.
Once the tempeh bacon is caramelized and sticky, remove from the skillet and set the slices aside to crisp up.
Wipe the skillet with a paper towel before adding a touch more oil, then the cherry tomatoes. Cook until slightly blistered, about 3 minutes.
Serve the tempeh bacon in toasted whole wheat bagels with the blistered tomatoes, some fresh spinach, vegan cream cheese, ketchup or hot sauce and a sprinkling of mixed seeds.