Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Drain and rinse the chickpeas, then roll them between two clean kitchen towels until they are completely dry to ensure maximum crispiness.
Press the extra firm tofu for 10 minutes to remove excess water, then slice it into uniform 1/2-inch cubes.
In a large mixing bowl, combine the dried chickpeas, tofu cubes, broccoli florets, and sliced red bell pepper.
Drizzle the olive oil over the mixture and sprinkle with garlic powder, sea salt, and black pepper, tossing well to coat every piece.
Spread the vegetables and proteins in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the chickpeas are noticeably crunchy.
Remove the tray from the oven and immediately sprinkle the nutritional yeast over the hot ingredients, tossing gently so the yeast adheres to the roasted surfaces.
Place the warm cooked quinoa in the base of a bowl and pile the roasted vegetable and protein mixture on top.
Finish the bowl by garnishing with hemp hearts and a fresh squeeze of lemon juice for a bright, zesty finish.