Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Press the block of firm tofu between heavy plates and paper towels for 15 minutes to extract moisture, then slice into uniform 1-inch cubes.
In a large mixing bowl, toss the broccoli florets, sliced red bell pepper, and edamame with half of the sesame oil, sea salt, and black pepper.
Spread the vegetable mixture in a single layer on the prepared baking sheet and roast for 18 to 20 minutes until the edges are golden and tender.
While the vegetables roast, place the tofu cubes in a clean bowl and toss with the nutritional yeast and garlic powder until every side is well-coated.
Heat the remaining sesame oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
Carefully add the tofu cubes to the skillet and sear for 3 to 4 minutes per side, undisturbed, until a deep golden crust forms on all sides.
Reduce the heat to medium and pour the tamari over the tofu, tossing quickly for 1 minute to glaze the cubes as the liquid reduces.
Remove the roasted vegetables from the oven and transfer them directly into the skillet, tossing everything together to combine before serving warm.