Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Drain the extra firm tofu and press it firmly with a clean kitchen towel or paper towels to remove as much moisture as possible, then cut it into 1/2-inch cubes.
In a large mixing bowl, combine the tofu cubes, cooked chickpeas, and broccoli florets.
Drizzle the olive oil over the mixture and season with sea salt, black pepper, and garlic powder.
Sprinkle 2 tablespoons of the nutritional yeast over the vegetables and tofu, then toss everything thoroughly until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.
Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the tofu is golden-brown and the broccoli edges are slightly charred.
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors.
Transfer the roasted mixture to a serving bowl and garnish with the remaining 1 tablespoon of nutritional yeast and the hemp hearts for added texture and protein.