Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and sliced red bell peppers with half of the tamari and spread them in a single layer on the baking sheet.
Roast the vegetables for 18 minutes until they are tender and slightly charred at the edges.
While vegetables roast, press the tofu between paper towels with a heavy plate for 10 minutes to remove excess water, then cut into 1-inch cubes.
In a shallow bowl, combine the nutritional yeast, garlic powder, sea salt, and black pepper.
Dredge the tofu cubes in the nutritional yeast mixture, pressing gently so the coating adheres to all sides.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until each face is crispy and golden brown.
Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm them through.
Remove the roasted vegetables from the oven and serve them alongside the crispy tofu and edamame, drizzling with the remaining tamari if desired.