Bruschetta with Tofu, Tarragon and Arugula Recipe

Ingredients

• TOPPING:
• 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
• Olive oil, for drizzling
• 1 garlic clove, halved
• 3 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• 1 clove garlic, chopped
• 1 package drained and pressed tofu, diced
• Kosher salt and freshly ground black pepper
• 6 Roma tomatoes, chopped
• 1/4 cup white wine
• 1/4 cup veggie stock
• 3 tablespoons chopped fresh tarragon leaves
• 1 packed cup arugula, chopped
• 1/2 cup vegan mascarpone cheese