Place the tofu and lemon juice in a blender or food processor. Blend until completely smooth, stopping to scrape down the sides of the container to get all the bits blended. (Skip this step if using plant-based yogurt.)
Place the flour in a mixing bowl. If you're using plain flour, add the baking powder and salt and mix thoroughly. Pour in the tofu mixture and mix until a soft dough forms.
Turn the dough out onto a floured board and knead gently about 10 times or until the dough holds together. Divide it into 5 equal pieces.
Preheat oven to 350F.
Lightly flour your hands. Roll each piece of dough between the palms of your hands until a rope begins to form. Put it down on on the floured board and roll it back and forth between your hands until it's between 12 and 14 inches long (longer is better.)
Form the rope of dough into a pretzel shape (see photo above) and place it on a baking sheet lined with parchment paper. Repeat with all the pieces of dough. Brush the tops lightly with aquafaba and sprinkle with coarse salt or Everything Bagel seasoning.
Bake at 350F for 22-25 minutes. Then, leaving the pretzels in the oven, turn the oven to broil and WATCH THEM until the tops begin to lightly brown, 2-3 minutes. Be careful not to burn them. Remove from oven and serve warm.
Refrigerate any leftovers. May be reheated in a toaster oven.
Using silken tofu, each pretzel is 3 points on Weight Watchers Freestyle program. Using yogurt will increase points, calories, and fat.