In bowl, combine tamari, oil, vinegar, maple syrup, smoked paprika, salt and pepper. Add tempeh slices; toss to coat evenly. Refrigerate in airtight container for at least 4 hours and up to 2 days.
Preheat oven to 400°F. Arrange tempeh slices on parchment paper–lined baking sheet. Bake for 12 to 15 minutes or until golden brown. Hold for service or cook to order.
For each serving, spread 3-1/2 tbsp/1.85 oz Muy Fresco® Mediterranean-Style Hummus over 1 slice of bread. Top with 4 tempeh slices, 2 tomato slices and 1/2 cup pea shoots. Top with another slice of bread. Cut in half to serve.