Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
In a large bowl, toss the broccoli florets and sliced red bell pepper with half of the olive oil and a pinch of sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the edges are slightly charred and tender.
While the vegetables roast, place the tofu cubes in a bowl and toss with nutritional yeast, garlic powder, and the remaining sea salt and black pepper until well coated.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they develop a golden-brown, crispy crust.
Add the shelled edamame and tamari to the skillet, tossing frequently for 2 minutes until the edamame is heated through and the tofu is glazed.
Remove the roasted vegetables from the oven and divide them into bowls.
Top the vegetables with the pan-seared tofu and edamame mixture, then garnish with hemp hearts for extra texture and protein.