Preheat your oven to 400°F (200°C).
Press the tofu for at least 15 minutes to remove excess water, then cut it into cubes.
In a bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, pepper, and garlic powder.
Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.
While the tofu is baking, trim the asparagus ends and halve the cherry tomatoes.
On a separate baking tray, toss the asparagus and tomatoes with a little olive oil, salt, and pepper.
Roast the vegetables in the oven for about 15 minutes, or until the asparagus is tender and the tomatoes have softened.
Steam or lightly boil the shelled edamame for 5 minutes until heated through.
To serve, combine the crispy tofu, roasted vegetables, and cooked edamame on a plate. Optionally drizzle a tiny extra bit of olive oil and sprinkle additional seasonings if desired.