Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking without using oil.
Drain the firm tofu and wrap it in a clean kitchen towel, placing a heavy object on top for 10 minutes to press out excess moisture.
Cut the pressed tofu into 1/2-inch cubes and place them in a large mixing bowl along with the rinsed and drained chickpeas.
Add the broccoli florets and sliced red bell pepper to the bowl.
In a small ramekin, whisk together the lemon juice, tamari, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Drizzle the spice mixture over the vegetables and tofu, tossing thoroughly until everything is evenly coated.
Sprinkle the nutritional yeast over the mixture and toss once more to create a light, savory crust.
Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.
Bake for 25 to 30 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender-crisp with charred edges.
Remove from the oven and serve warm, optionally garnishing with fresh herbs if desired.