Gather your ingredients.
For the almond bacon: place all the ingredients in a small bowl and mix well.
Heat a frying pan on medium heat and dry roast for 2-3 minutes, until crisp.
Remove to a plate making sure they are spread apart so they continue to crisp up. In the same frying pan, add the oil and once hot add the garlic and cook for 1 minute being careful not to burn. Add the cumin and fry for 1 minute until fragrant.
Add the mushrooms and tomatoes and cook for about 2 minutes until they start to soften. Add the beans along with a tablespoon of water (or plant milk for extra creamy) and cook for 2 minutes then using your cooking utensil, gently break up the beans into smaller pieces. Add additional water or milk if it gets too dry.
Add the spinach and season to taste with salt and pepper and cook for 2-3 minutes until the spinach has wilted.
Remove to serving plates and top each with half of the almond bacon.