First, make the ricotta, add all the ricotta ingredients to a food processor or blender, and pulse for a few seconds until everything is fully combined and the tofu resembles the texture of ricotta. Scraping down the sides as needed. Taste and adjust seasonings. Set aside.
Now preheat the oven to 450 degrees.
Then saute the mushrooms, heat the olive oil on medium high in a non stick skillet. Then add the chopped garlic and sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their liquid and begin to get nice and brown. Season with salt and pepper.
Once the mushrooms are done. Slice your French bread in half, so the inside of the bread is exposed and place it on a sheet pan with the inside of the bread facing up. Brush the bread with a little bit of olive oil.
Now spread each of the bread halves with the ricotta mixture, reserving a little bit to put on top. Then spread half the mushrooms on to one of the breads, then half on the other. Sprinkle with the vegan Mozzarella, then put a few more dollops of ricotta on top.
Bake at 450 degrees for 5-7 minutes or until the bread is crispy on the outside and beginning to brown and the cheese has melted (as much as vegan cheese melts).
Top with some chopped parsley if you want, and cut into pieces and serve immediately. (It does reheat well in the oven!)