Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Trim the asparagus ends and toss with olive oil, nutritional yeast, salt, black pepper, lemon juice, and lemon zest. Spread on the baking sheet.

Mix cornstarch with a pinch of salt and black pepper. Slice tofu and dredge in the cornstarch mixture.

Heat olive oil in a pan over medium-high heat and sauté the coated tofu until crispy and golden, about 5-7 minutes.

Mix remaining lemon juice, minced garlic, and red pepper flakes in a bowl to make the sauce.

Sauté garlic and red pepper flakes in the pan until fragrant, then add the sauce and let it thicken.

Return tofu to the pan, coat with the sauce, and let cook for an additional minute.

Serve the tofu with roasted asparagus, garnished with extra lemon zest.