Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain the firm tofu and press it between paper towels with a heavy object for 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika, tossing until every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.
While the vegetables roast, place the kale in a serving bowl and massage it with a tiny pinch of salt for 1-2 minutes until it softens and turns a vibrant dark green.
Once the roasted components are ready, arrange them over the bed of massaged kale.
Top the bowl with a dollop of hummus, a generous dusting of nutritional yeast for a cheesy flavor, and a sprinkle of hemp seeds for added texture.