Preheat oven to 400°F. 

Place garlic and 1 tablespoon evoo on a large square of foil. Wrap tightly and bake for 45 minutes or until soft. Let cool.

Heat remaining 3 tablespoons evoo in a medium skillet. Add bread and sauté over medium high heat, stirring constantly, for 8 to 10 minutes or until golden brown and crisp. Season with ½ teaspoon salt and set aside.

In a small bowl or jar, combine mayonnaise, soy milk, vinegar and pepper. Squeeze cooled roasted garlic with your hand so the softened cloves come out like a paste. Add to mixture and whisk to combine or shake in a jar with a lid until smooth. Can be made 1 day ahead – if too thick, thin with a few drops of water to reach desired consistency.

To serve, place wedges of lettuce on salad plates. Divide tomatoes, onion and croutons between plates. Drizzle with dressing and serve immediately.