Cut the super firm tofu into evenly sized cubes or slices, about ½-inch thick. Dredge in cornstarch and set aside.

Rinse and trim the asparagus spears to approximately 6-inch lengths. Combine with nutritional yeast, salt, black pepper, lemon juice, lemon zest, and oil in a bowl.

Preheat the oven to 400°F (200°C) and bake the asparagus for 12-15 minutes until tender but still crisp.

In a non-stick pan, heat oil over medium-high heat. Add the cornstarch-coated tofu and cook for 3-4 minutes on each side until golden brown and crispy.

In a bowl, whisk together garlic, red pepper flakes, and lemon juice. Pour sauce into the pan with the tofu, stirring for 2-3 minutes until it thickens.

Add the roasted asparagus to the tofu pan and gently mix together to allow flavors to meld.

Serve warm on a plate and garnish with extra lemon zest. Enjoy your meal!