Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Press the extra firm tofu between several layers of paper towels for 15 minutes, using a heavy skillet or weight to squeeze out as much moisture as possible.
In a large mixing bowl, toss the broccoli florets and sliced red bell pepper with 1 teaspoon of avocado oil, sea salt, and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until the edges are tender and slightly charred.
While the vegetables roast, cut the pressed tofu into 1-inch cubes and toss them gently in a small bowl with the tamari and garlic powder.
Heat the remaining 1 teaspoon of avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.
During the last 2 minutes of searing the tofu, add the shelled edamame to the skillet to warm through.
Remove the roasted vegetables from the oven and combine them with the tofu and edamame, then sprinkle everything with nutritional yeast before serving.