Cut the tempeh into thin slices, approximately 0.5 centimeters thick.

In a casserole dish or similar container, combine paprika, smoked salt, cayenne pepper, cornstarch, tomato paste, soy sauce, rice vinegar, rapeseed oil, and agave syrup until smooth. Add the tempeh slices to the marinade and gently stir with a spatula to ensure they are evenly coated.

Preheat the air fryer to 190°C for about 3 to 4 minutes. Arrange the tempeh bacon slices side by side in the air fryer basket and cook for 8 to 9 minutes at 190°C until the edges are crispy. Turn the tempeh over halfway through cooking.

Meanwhile, toast the bread. Wash the tomato, slice it, and sprinkle the slices with a little salt. Spread mayonnaise and ketchup on the bread slices. Top with arugula, tomatoes, and tempeh, then fold the sandwich over with a second slice of bread.