Remove the leaves from the cauliflower and chop roughly into florets. Add to a food processor and pulse until it forms a rice-like shape. Drain the tofu and wrap in a paper towel. Press firmly, but gently.

In a large skillet, heat 4 tablespoons of oil over medium heat. Once warm, add the garlic and ginger and cook for 2 minutes. Turn the heat to low.

Add the tamari, sriracha, miso paste, and mirin. Whisk to create a sauce. Once smooth, add the tofu by crumbling it into the pan. Use a wooden spoon or spatula to chop up the tofu in the pan. This may take a minute or so. Then add the cauliflower. Stir to combine everything well, coating the tofu and cauliflower with the sauce. Add the remaining 2 tablespoons of oil and stir. Cook on medium low heat while you make the broth. Stir occasionally and turn the heat down further if it starts to dry or burn.

Add a tablespoon of oil to a medium pot and warm over medium heat. Add the minced garlic and cook for 2 minutes.

Bring heat to low and stir in the miso, tamari, sesame oil, rice wine vinegar, and sriracha. Whisk to create a sauce.

Add the vegetable broth and coconut milk. Bring the heat to high while whisking until the coconut milk is stirred in. Then turn the heat to medium or medium high just to keep the broth warm. Once ready to serve, turn off the heat and stir in the tablespoon of lime juice.

Prepare the ramen noodles according to package directions, making sure to cook in enough water for 4 packages of ramen. If the noodles came with a seasoning packet, simply discard it.

Use tongs to place noodles in each bowl. Ladle in broth, then top with the tofu cauliflower mixture and freshly sliced green onions. Add chili oil and chili crisps if desired for heat.