1/3 cup finely chopped fresh basil
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced and divided
1 pound
firm or extrafirm tofu, drainedCooking spray
1/3 cup
finely chopped pitted kalamata olives
3 tablespoons reduced-fat sour cream
3 tablespoons light mayonnaise
6 (1 1/2-ounce) hamburger buns
6 (1/4-inch-thick) slices tomato
1 cup trimmed watercress
Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu stand 1 hour.
Prepare grill.
Place tofu slices on grill rack coated with cooking spray; grill for 3 minutes on each side. Brush tofu with the reserved juice mixture.
Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 tablespoons mayonnaise mixture over bottom half of each hamburger bun; top each serving with 1 tofu slice, 1 tomato slice, about 2 tablespoons watercress, and top half of bun.
Adapted from Lorrie Hulston Corvin, Cooking Light
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2013.