Preheat the oven to 190C/385F. Remove the papery outer skin of the garlic and cut off the top fifth. Place the garlic on aluminium foil and drizzle with 1 teaspoon of the oil. Wrap the garlic completely in the foil and place on an oven rack to roast for about 30 minutes, or until soft. Squeeze the softened garlic cloves out from their skins.

In a food processor fitted with a metal blade, combine the garlic, the remaining 2 tablespoons of oil, tofu, mustard powder, lemon juice, salt and pepper. Process until smooth. Add the rosemary and pulse to combine. Pour into a bowl and let sit for 20 minutes or so before serving.

Slather on fresh bread, or use any place you'd use mayonnaise.