First, make the remoulade sauce. Mix all the remoulade ingredients together in a small bowl until well blended. Refrigerate until ready to serve.
Cut the tomatoes into ¼-inch thick slices and season both sides with salt and pepper. Allow the tomatoes to sit for 5-10 minutes on a paper towel to slightly soften.
Whisk together the almond flour and paprika in a large bowl. Take each tomato slice and coat it in arrowroot powder, dusting off any excess. Dip the slices in the beaten egg, then coat them in the almond flour mixture. Set aside.
Cook the bacon over medium heat in a large, heavy skillet until crisp. Remove the bacon with a slotted spoon, reserving at least 2 tablespoons of fat in the skillet.
Working in batches, add the tomatoes to the hot skillet. Fry for 3-4 minutes per side until golden brown. Serve with the remoulade and bacon bits.