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Roast the garlic. This is very easy to do: simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil (about 1 tsp).
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 blender or food processor, season with salt and pepper, and blend until smooth.
Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.
Stir in spinach, and sauté 2 minutes, or until wilted. Season with salt and pepper/crushed red pepper. Add 1 Tbsp 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, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown.