Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Remove the tofu from its packaging and press it between heavy plates or a tofu press for at least 15 minutes to remove excess moisture.
Place the broccoli florets, sliced red bell pepper, and red onion on the prepared baking sheet. Drizzle with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.
Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly charred at the edges.
While the vegetables roast, cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with nutritional yeast, garlic powder, and the remaining sea salt and pepper until evenly coated.
Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer.
Sear the tofu for 3-4 minutes per side, turning carefully, until all sides are golden brown and crispy.
Add the shelled edamame to the skillet with the tofu for the last 2 minutes of cooking to heat through.
Remove the roasted vegetables from the oven and add them to the skillet. Drizzle the tamari over the mixture and toss gently to combine everything before serving.