Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Remove the tofu from its packaging and press it between several layers of paper towels for 15 minutes, using a heavy skillet on top to squeeze out as much moisture as possible.
On the prepared baking sheet, toss the broccoli florets and sliced red bell pepper with the extra virgin olive oil, sea salt, and black pepper until evenly coated.
Roast the vegetables in the oven for 18-20 minutes, or until the broccoli edges are slightly charred and the peppers are tender.
While the vegetables roast, cut the pressed tofu into 1-inch cubes and place them in a bowl, tossing with nutritional yeast and garlic powder until the cubes are well-coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat and add the tofu cubes in a single layer.
Sear the tofu for 3-4 minutes per side until golden brown and crispy, then stir in the shelled edamame and tamari.
Continue cooking for 2 more minutes until the tamari has glazed the tofu and the edamame is heated through, then serve immediately alongside the roasted vegetables.