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Preheat the oven to 400°F (200°C).
Prepare the baked vegetables: In a large bowl, combine the turmeric, garam masala, chili powder, smoked paprika, garlic paste, ginger paste, and olive oil. Stir until a paste forms. Add the cauliflower and chickpeas, tossing until everything is evenly coated.
Transfer to a large baking tray lined with parchment paper. Bake on the middle rack for 30 minutes, rotating halfway through.
Prepare the almonds: Place the almonds in an oven-safe dish and bake for 10 minutes. Let them cool, then roughly chop.
Prepare the whipped tofu: In a food processor, combine the tofu, coconut yogurt, lemon juice, Dijon mustard, white miso paste, sea salt flakes, and maple syrup. Blend until completely smooth. This took about 5 minutes in my processor to eliminate any grainy texture. Refrigerate until ready to use, ideally for at least 20 minutes so it’s chilled and slightly firmed.
Assemble: Divide the sauce between two shallow bowls. Top with cucumber, mint, roasted cauliflower and chickpeas, pickled onions, and almonds. Enjoy!