Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Trim tough ends off the asparagus, drizzle with olive oil, and toss with nutritional yeast, salt, pepper, lemon juice, and lemon zest. Spread evenly on the baking sheet and roast for 15 minutes.

In a bowl, mix cornstarch with freshly cracked black pepper. Cut tofu into preferred shapes, then dredge in the cornstarch mixture.

Heat olive oil in a skillet over medium-high heat. Fry tofu pieces for 6-8 minutes until golden brown and crispy. Transfer to paper towel.

In the same skillet, lower the heat and sauté minced garlic and red pepper flakes for 1 minute. Add lemon juice and zest, simmer for 3-5 minutes.

Toss fried tofu in the lemon pepper sauce and serve alongside roasted asparagus, garnished with extra lemon zest.