Makes 12 pieces

Marinade:
2 garlic cloves, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 cup diced red bell pepper

Avocado spread:
1 ripe avocado, pitted and peeled
3 tablespoons soft tofu
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

12 large cooked, peeled shrimp
12 slices French baguette

Marinate the shrimp: Combine the marinade ingredients in a small bowl and
add the shrimp. Toss gently. Cover and refrigerate for 1 to 3 hours. Toss
once or twice before assembling the bruschetta.
Make the avocado spread: Combine all ingredients in a blender until
smooth. Cover and refrigerate until ready to use (can be made several hours
ahead).
Shortly before serving, drain shrimp, herbs, and diced peppers. Discard
the liquid.
Toast or grill the baguette slices. Cover each generously with the
avocado spread. Top with shrimp, herbs, and peppers. Serve immediately.