Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the extra firm tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.
Peel and dice the sweet potato into small 1/2-inch cubes to ensure they roast at the same rate as the tofu.
In a large bowl, toss the tofu and sweet potato cubes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the tofu is golden and crispy.
While the vegetables roast, rinse and drain the black beans thoroughly, then warm them in a small saucepan over low heat.
Place the fresh spinach in the bottom of a serving bowl; the heat from the roasted ingredients will lightly wilt it.
Add the roasted sweet potatoes, crispy tofu, and warm black beans to the bowl.
Top the bowl generously with nutritional yeast and hemp hearts for a massive protein boost and a cheesy, nutty finish.