Slice about ½″ off the head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil. Roast at 450°F for 35-40 minutes, or until tender. Let cool. Squeeze garlic out of skin, mash with a fork, and mix with vegan mayo.
Submarine Sandwich
Slice baguette in half. Dig some of the bread out to get better bread to filling ratio. Spread roasted garlic mayo on one slice. On the other slice, drizzle red wine vinegar and extra virgin olive oil.
Layer Romaine lettuce, vegan mozzarella, tofu bacon, sliced tomato, red onion, peperoncinis, and black olives on one slice of the baguette. Top with the other slice of bread.
Notes
I recommend making these right before serving, but if you need to, you could make it the day before. For brown bagging it for work, wrap it in parchment paper or aluminum foil. The tofu bacon will last 4-5 days in an airtight container in the fridge.