Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Drain the tofu and press it firmly with a clean kitchen towel to remove excess moisture, then cut into 1/2-inch cubes.
In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with the avocado oil, smoked paprika, garlic powder, sea salt, and black pepper.
Toss the ingredients until evenly coated with the spices and oil, then spread them in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.
While the vegetables roast, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a pourable consistency.
Place the chopped kale in a bowl with a tiny pinch of salt and massage with your hands for 1 minute until the leaves are softened and dark green.
Assemble the power bowl by layering the cooked quinoa and massaged kale, topping with the roasted tofu and vegetable mixture, sprinkling with nutritional yeast, and finishing with the tahini drizzle.