Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Trim the tough ends of the asparagus, then toss them in a bowl with nutritional yeast, salt, pepper, lemon juice, lemon zest, and a splash of olive oil. Spread the coated asparagus evenly on the prepared baking sheet, and bake for 15-20 minutes until they are tender and slightly crispy.

While the asparagus bakes, prepare the tofu. Drain and press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes or rectangles. In a shallow bowl, mix cornstarch with optional lemon pepper seasoning. Carefully coat each tofu piece in the mixture, ensuring even coverage for a crispy finish when cooked.

Heat a large non-stick skillet over medium heat and add a generous drizzle of olive oil. Once the oil is shimmering, carefully add the coated tofu pieces in a single layer. Fry for about 4-5 minutes on each side until golden brown and crispy.

In the same skillet, add a little more olive oil if needed, and toss in the minced garlic and red pepper flakes. Sauté them over medium heat for about 1-2 minutes until the garlic becomes fragrant and starts to brown lightly.

Once the garlic is fragrant, stir in the remaining lemon juice and zest, allowing it to meld together for another minute. Reduce the heat to low and let the sauce simmer gently for 2-3 minutes until it thickens slightly.

Carefully add the crispy tofu back into the skillet with the sauce, tossing gently to coat the tofu evenly. Cook for an additional 1-2 minutes to ensure the tofu is warmed through and enveloped in the delicious lemony sauce.

Plate the tangy Lemon Pepper Tofu alongside the baked asparagus, and sprinkle extra lemon zest over the dish to brighten the flavors.