Press the extra firm tofu with a heavy object for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
Heat olive oil in a large non-stick skillet over medium heat and sear the tofu cubes until they are golden brown and crisp on all sides.
Remove the tofu from the pan and set aside, then add the arborio rice to the same pan, toasting for 2 minutes until the edges become translucent.
Begin adding the vegetable broth 1/2 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.
While the rice simmers, trim the woody ends off the asparagus and chop into 1-inch pieces, and finely mince the wild garlic leaves.
Fold the asparagus and wild garlic into the rice during the last 5 minutes of cooking until the vegetables are tender yet bright.
Stir in the nutritional yeast, lemon juice, sea salt, and black pepper, continuing to stir until the risotto develops a velvety, thick consistency.
Return the seared tofu to the skillet to warm through for 1 minute, then serve immediately while the texture is perfectly creamy.