Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch uniform cubes.
Drain and rinse the canned chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crunchy in the oven.
In a large bowl, combine the tofu cubes, dried chickpeas, and broccoli florets.
Drizzle with avocado oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crisp.
Remove the sheet pan from the oven and immediately sprinkle the nutritional yeast over the hot tofu and vegetables, tossing to coat.
Place the fresh baby spinach in a serving bowl and top with the roasted tofu, chickpea, and broccoli mixture.
Finish the bowl by drizzling with fresh lemon juice and garnishing with the hemp seeds for an extra boost of plant-based protein.