Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Drain the tofu and press it firmly with a clean kitchen towel to remove as much moisture as possible, then cut into 1-inch cubes.
Rinse and drain the chickpeas, patting them dry with a paper towel to ensure they get crispy in the oven.
In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets.
Drizzle the olive oil over the mixture and toss well to ensure every piece is lightly coated.
Add the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper to the bowl and toss again until the vegetables and protein are evenly seasoned.
Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.
Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden brown and the broccoli edges are slightly charred.
Remove from the oven and serve warm in a shallow bowl.