Preheat your oven to 425°F.
Slice a head of cauliflower into a thick steak (about 300 grams). Brush both sides lightly with olive oil and season with salt, pepper, and garlic powder.
Place the cauliflower steak on a baking sheet and roast in the oven for 20 minutes, flipping halfway through until golden and tender.
Meanwhile, in a bowl, combine chickpeas with a drizzle of olive oil, chopped rosemary and thyme, garlic powder, salt, and pepper. Spread them on a separate baking sheet.
Roast the chickpeas in the oven for about 25 minutes, stirring once or twice, until they are crisp and slightly browned.
Slice the firm tofu into cubes (about 3 ounces total). Optionally, you can pat dry and add a pinch of salt and pepper.
After the cauliflower and chickpeas are nearly done, add tofu cubes to the chickpea sheet and roast for an additional 5-7 minutes until tofu edges become slightly crisp.
Plate the roasted cauliflower steak, top with the herb-roasted chickpeas and tofu cubes, and sprinkle nutritional yeast over the top for an extra savory kick.
Serve warm and enjoy your nutritious, balanced meal.