Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Rinse the dry quinoa thoroughly in a fine-mesh sieve and place it in a small saucepan with 0.5 cup of water.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.
Toss the broccoli florets and chopped red bell pepper with 1 teaspoon of olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables in the oven for 18 to 20 minutes until they are tender and show slight charred edges.
While vegetables roast, slice the Pumfu into 1-inch cubes and pat them very dry with a clean kitchen towel.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the Pumfu cubes to the skillet and sear for 3 to 4 minutes per side until they are golden brown and crispy on the outside.
In a small mixing bowl, whisk together the tamari, lemon juice, garlic powder, and nutritional yeast to create the dressing.
Fluff the cooked quinoa with a fork and divide it into serving bowls.
Top the quinoa with the roasted vegetables and seared Pumfu, then drizzle the tamari dressing over everything before serving.