Preheat oven to 425°F (220°C). Trim asparagus ends, mix with salt, pepper, nutritional yeast, lemon juice, and olive oil, then roast for 12-15 minutes until tender.

Slice tofu into cubes, coat with a mixture of cornstarch, salt, and pepper.

In a skillet, heat olive oil and cook tofu until golden brown on all sides, about 3-5 minutes per side.

Remove tofu, sauté garlic and red pepper flakes in the same skillet, then add lemon juice and zest, simmering for 2-3 minutes.

Return tofu to skillet, tossing gently to coat.

Serve with roasted asparagus and garnish with lemon zest.