Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Drain the tofu and press it between heavy plates with paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
On the prepared baking sheet, toss the broccoli florets and sliced red bell pepper with half of the avocado oil, sea salt, and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show light charred edges.
While the vegetables roast, heat the remaining avocado oil in a large non-stick skillet over medium-high heat.
Dust the tofu cubes with garlic powder and nutritional yeast, then place them in the hot skillet.
Sear the tofu for 3 to 4 minutes per side without crowding the pan, until every side is golden brown and crispy.
Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm them through.
Pour the tamari over the tofu and edamame, tossing quickly to glaze the protein and deglaze the pan.
Plate the seared tofu and edamame alongside the roasted vegetables and garnish the entire dish with hemp seeds for extra texture.