Preheat the oven to 400°F (200°C). Trim asparagus ends and lay on a baking sheet. Drizzle with olive oil, sprinkle with nutritional yeast, salt, pepper, lemon juice, and zest. Toss to coat.

Combine cornstarch with seasonings in a medium bowl. Cut tofu into desired shapes and coat with cornstarch mixture.

Roast asparagus for 15-20 minutes until tender and slightly crunchy, shake halfway through.

Heat olive oil in a skillet over medium-high heat. Fry coated tofu until golden brown and crispy, about 3-5 minutes on each side.

In the skillet, add olive oil if needed, sauté red pepper flakes and garlic until fragrant. Stir in lemon juice, zest, and leftover cornstarch mixture, simmering for 2-3 minutes.

Return tofu to the pan, toss with sauce, and cook for another minute. Serve with roasted asparagus and garnish with lemon zest.