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Combine the tomatoes, garlic, onion, white beans, ⅛ cup of parsley and basil, and 2 Tablespoons of balsamic glaze. Stir to combine. Place in the refrigerator covered, so the flavors enhance.
Place the vegan tofu feta cheese and the plant milk together in a small blender cup and blend until smooth. Cover and place in the refrigerator while cooking the fried polenta.
Cut the polenta tube into ½-inch round slices.
Preheat the air fryer to 350 degrees.
Season both sides of each polenta cake.
Place a single layer of polenta cakes in the air fryer pan. Cook for 15 minutes until crispy.
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
Season both sides of the polenta cakes. Place the polenta cakes in a single layer on the baking sheet. Cook for 30 minutes until crispy.
Place the cooked polenta cakes on a platter. Add a thin layer of whipped tofu feta cheese with a butter knife.
Using a spoon, add a Tablespoon of bruschetta topping to each polenta cake. Sprinkle with the additional basil and parsley. Drizzle with additional balsamic glaze.