Preheat your oven to 425°F. Slice about 1/2 inch off the pointy end of the whole garlic bulb to expose the cloves, leaving the skin on. Place the garlic bulb on a piece of aluminum foil and drizzle with olive oil to coat the exposed cloves. Wrap the garlic tightly in the foil and roast in the oven for 35-40 minutes, or until the cloves are very tender. I like to let the garlic cool slightly before handling—it makes it easier to squeeze out the roasted cloves.

Once the garlic has cooled enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. Use a fork to mash the cloves into a smooth paste. Mix the mashed roasted garlic with the plant-based mayonnaise until well combined, creating a creamy roasted garlic mayo.

Take the roasted garlic focaccia and slice it in half horizontally. Spread a generous layer of the roasted garlic mayonnaise on each cut side of the focaccia. Layer the tofu bacon, romaine lettuce leaves, and tomato slices evenly over the bottom half. Place the other half of the focaccia on top to create your sandwich. Press gently to hold everything together—personally, I love to use extra lettuce for crunch!