Mix all the flour, active dry yeast and salt for the rolls, add in the olive oil and about 3/4 cup lukewarm water, knead by hand until a soft dough forms or put the ingredients in kitchen machine and let the machine knead the dough for you.

Let it sit until it doubles in size (about 1-2 hours).

Preheat the oven to 480 °F / 250 °C.

Cut the dough in four equal pieces and form the rolls.

In a small pot, heat the water for the water bath and add in the baking soda. Place one roll after another in the hot baking soda water bath with the top side down and let it simmer in there for about half a minute to a minute. Then put them on a floured baking sheet.

Carve the surface of the dough lightly with a knife and add the pretzel salt on top.

Bake the bread in the oven for about 20 minutes and take it out once the surface is wonderful golden. You can knock on the bottom of the bread and when it sounds hollow it's done!

Carefully press out excess water of the tofu.

Meanwhile mix the flour with 2 tablespoons of water and add ½ teaspoon of salt (it should have an egg-like consistency, add more water or flour to achieve that). Prepare the breading by mixing the panko flakes, lemon zest, dried dill, curry powder, paprika powder, salt and crumbled up dried seaweed.

Cut the tofu in 4 slices, dip them in the egg replacement (flour + water + salt), then coat them with the breadcrumbs. Repeat for all the slices and pan-fry them in a large pan with olive oil until they're crispy and golden on both sides.

Slice the pretzel buns, add a few leaves of lettuce, then the fish filet and top with the garlic yoghurt sauce. Enjoy!