Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the yellow potato into small 1/2-inch cubes and toss them in a bowl with the avocado oil and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20 to 25 minutes until the edges are golden and the centers are tender.
While the potatoes roast, drain the tofu and press it firmly between paper towels to remove as much moisture as possible.
Cut the pressed tofu into 1-inch cubes and toss them in a bowl with the nutritional yeast and garlic powder until every piece is well-coated.
In a small jar or bowl, whisk together the gochujang, tamari, rice vinegar, and toasted sesame oil to create the glaze.
Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing for 3-4 minutes per side until they develop a crispy exterior.
Reduce the heat to low and pour the gochujang glaze over the tofu, tossing constantly for 1 minute until the sauce becomes thick and sticky.
Remove the roasted potatoes from the oven and add them directly into the skillet with the tofu, tossing once more to coat the potatoes in the remaining glaze.
Place the fresh spring salad mix into a large serving bowl and top with the warm gochujang tofu and potato mixture.