Preheat your oven to 400°F (200°C). Trim the tough ends of the asparagus and arrange them on a lined baking sheet. Drizzle with olive oil, then sprinkle nutritional yeast, salt, pepper, lemon juice, and zest over the asparagus. Toss everything to ensure each spear is coated. Spread them in a single layer and roast for about 15-20 minutes until they are tender and slightly crispy.

While the asparagus roasts, slice the super firm tofu into desired shapes. In a bowl, mix cornstarch with optional lemon pepper seasoning. Dredge each piece of tofu in the mixture, ensuring a thorough coating.

In a non-stick frying pan, heat a generous amount of olive oil over medium-high heat. Once hot, carefully add the tofu pieces in a single layer. Fry for about 3-4 minutes on each side until golden and crispy. Transfer the tofu to a plate lined with paper towels to absorb excess oil.

In the same pan where you cooked the tofu, reduce heat to medium and add more olive oil if needed. Sauté minced garlic and red pepper flakes for about 30 seconds until fragrant. Add lemon juice and any remaining cornstarch mixture, stirring until the sauce slightly thickens, which should take around 2-3 minutes.

Return the crispy tofu to the pan, gently tossing it in the sauce. Cook for an additional minute to let flavors meld. Serve your Lemon Pepper Tofu alongside the roasted asparagus, garnishing with additional lemon zest if desired.