Dissolve the bouillon in the hot water. Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 to 20 minutes. Drain the soy curls.
Place 1 teaspoon of olive oil in large pan over medium high heat. Add the soy curls and 1/4 cup of the marsala wine. Cook until the soy curls begin to brown, stirring frequently. Once they have browned to your liking, remove them from the pan and set aside.
Add the remaining olive oil to the pan and cook the onion for several minutes, until it has become translucent start to brown slightly. Add the garlic, mushrooms, salt and thyme and continue cooking until the mushrooms have started to brown.
Add the marsala wine and broth to the pan along with the cooked soy curls. Bring to a boil and the reduce heat, and let simmer for 10 minutes or until the liquid has reduced by half.
To serve, place the mashed potatoes, cooked pasta, or cooked rice in the bottom of a shallow bowl. Place a cup of the arugula on top of each, and then top with the soy curl mixture. Garnish with chopped parsley. Serve hot.