Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Cut the pressed tofu into 1-inch cubes and place them in a medium bowl.
In a small bowl, whisk together soy sauce, 1 tablespoon olive oil, maple syrup, smoked paprika, garlic powder, onion powder, and 1/2 teaspoon black pepper.
Pour the marinade over the tofu cubes and gently toss to coat evenly. Set aside to marinate while preparing the vegetables.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets.
Add 2 tablespoons olive oil, salt, black pepper, and dried Italian seasoning to the vegetables. Toss well to coat all pieces evenly.
Arrange the marinated tofu cubes on one side of the prepared sheet pan in a single layer.
Spread the seasoned vegetables on the other side of the sheet pan in a single layer.
Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, flipping the tofu and stirring the vegetables halfway through cooking, until the tofu is golden and crispy and the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for 2 minutes before serving.