Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the cauliflower into thick 'steaks' (about 1 to 1.5 inches thick). Pat dry with paper towels.
In a shallow dish, combine the almond flour and sesame seeds. Lightly season the mixture with a pinch of salt if desired.
For the coating, lightly brush each cauliflower steak with a small amount of water or a tiny drizzle of oil to help the coating adhere, then press each steak into the almond-sesame mixture until evenly coated.
Place the coated cauliflower steaks on the baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
While the cauliflower is roasting, prepare the ginger-miso sauce by whisking together the miso paste, grated fresh ginger, rice vinegar, minced garlic, and a tablespoon of water until smooth. Adjust the consistency with a little more water if needed.
In a non-stick skillet, lightly pan-fry the diced tofu over medium heat until it is golden on all sides, about 5-7 minutes.
Steam or microwave the shelled edamame until tender (if not pre-cooked).
To plate, place a roasted cauliflower steak on a dish, drizzle generously with the ginger-miso sauce, and top with the crispy tofu. Scatter the edamame around or on top as a protein-packed garnish.
Serve immediately and enjoy the blend of crispy, nutty textures and the bright, umami punch of the sauce.