Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into uniform bite-sized cubes.
In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with avocado oil, garlic powder, sea salt, and black pepper.
Spread the seasoned tofu and vegetables in a single layer on the prepared baking sheet.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.
While the vegetables roast, whisk together the tahini, lemon juice, nutritional yeast, and one tablespoon of warm water in a small bowl until the dressing is smooth and pourable.
Place the chopped kale in a serving bowl and massage it with a few drops of lemon juice for one minute until it becomes tender and dark green.
Assemble the bowl by adding the cooked quinoa to the kale, topping with the roasted tofu and vegetables, and finishing with a generous drizzle of tahini dressing and a sprinkle of hemp seeds.