Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top for 15 minutes to press out excess moisture.
Slice the pressed tofu into 1-inch cubes and set aside.
On the prepared baking sheet, toss the broccoli florets, sliced bell peppers, and edamame with 0.25 tablespoon of avocado oil, sea salt, and black pepper.
Roast the vegetables for 18-20 minutes until the broccoli edges are slightly charred and tender.
While vegetables roast, place tofu cubes in a bowl and toss with nutritional yeast and garlic powder until evenly coated.
Heat the remaining 0.5 tablespoon of avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet in a single layer and sear for 3-4 minutes per side until each face is golden brown and crispy.
Lower the heat to medium and pour the coconut aminos over the tofu, tossing quickly to glaze the cubes as the liquid reduces.
Remove the roasted vegetables from the oven and divide them into bowls, topping each with the glazed tofu cubes.