Mushroom Toast with Spinach and Roasted Garlic

Roast garlic. Trim the tops of whole garlic bulbs, set a piece on foil, and drizzle with oil.

Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft.

Place tofu and garlic in a blender or food processor. Season with salt and pepper, and blend until smooth.

Heat oil in skillet over medium heat. Sauté mushroom & onion 3 to 5 minutes, or until softened.

Stir in spinach, and sauté 2 minutes, or until wilted. Season with salt, pepper/crushed red pepper. Add 1 Tbs. Parmesan cheese to pan, and remove from heat.

If you have any roasted garlic left over, spread one clove over each baguette half. Top with tofu-garlic spread, then with mushroom-spinach mixture

Sprinkle each mushroom toast with remaining Parmesan cheese. Toast under the broiler for 1 to 2 minutes, or until cheese begins to brown.

Sprinkle with a dash of salt and pepper on top right before serving. Serve warm.