Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the broccoli florets, sliced red bell pepper, and zucchini with 0.5 tablespoon of avocado oil, sea salt, and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until they are tender and slightly charred.
While the vegetables roast, press the tofu block for at least 15 minutes to remove excess moisture, then cut it into uniform 1-inch cubes.
In a medium bowl, combine the tofu cubes with nutritional yeast and garlic powder, tossing gently until each cube is thoroughly coated.
Heat the remaining 0.5 tablespoon of avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Add the tofu cubes to the skillet in a single layer and sear for 3 to 4 minutes per side until a golden, crispy crust forms on all surfaces.
Drizzle the tamari over the tofu during the last minute of searing, tossing quickly to ensure the cubes are evenly glazed and savory.
Divide the roasted vegetables between plates and top with the crispy seared tofu to serve immediately.