Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Press the firm tofu between paper towels to remove excess moisture, then cut it into uniform 1/2-inch cubes.
Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, nutritional yeast, garlic powder, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the tofu is golden.
While the vegetables roast, place the kale in a bowl with half of the lemon juice and massage with your hands for 2 minutes until softened.
In a small jar, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.
Divide the massaged kale into bowls, top with the roasted tofu and vegetable mixture, sprinkle with pumpkin seeds, and finish with a generous tahini drizzle.