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Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with parchment paper.
Drain the tofu of its packing liquid and pat dry with a kitchen towel. Cut the tofu into 1-inch cubes.
In a medium bowl, whisk together the lime zest and juice, oil, garlic powder, crushed red pepper flakes, salt and pepper. Taste, and add more salt, as needed. Gently toss the tofu in the marinade. Transfer the coated tofu cubes to the baking sheet, gently shaking off as much of the marinade as possible back into the bowl. Reserve the marinade in the bowl.
Roast the tofu for about 15 minutes, or until it is lightly browned on the bottom. Remove from the oven and gently flip the cubes over. Toss the broccoli florets in the marinade, then arrange them on same sheet pan with the tofu. Roast for 10 to 15 minutes, or until the edges are lightly browned. Taste, and season with a little salt, as needed.
Whisk the chopped basil into the remaining marinade. If it is too thick, add a little water, more lime juice and/or more oil to thin it out.
Serve the roasted tofu and broccoli hot, over bowls of brown rice. Add the sprouts, toasted sunflower seeds and drizzles of the basil-flecked dressing. Sprinkle with more fresh basil leaves, if desired.