Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain the firm tofu and press it firmly between paper towels to remove excess moisture, then cut into 1-inch cubes.
In a large bowl, toss the tofu cubes, rinsed chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.
While the vegetables roast, place the chopped kale in a serving bowl and drizzle with a small amount of lemon juice, massaging the leaves with your hands for 1 minute until they soften.
In a small ramekin, whisk together the nutritional yeast, tahini, the remaining lemon juice, and one tablespoon of warm water to create a smooth, pourable dressing.
Top the massaged kale with the roasted tofu, chickpeas, and broccoli, then drizzle the savory nutritional yeast dressing over the entire bowl before serving.