Grilled Lemon-Basil Tofu Burgers

• For the Marinade

• 1/3 cup finely chopped fresh basil
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• 2 tsp grated lemon rind
• 1/4 cup fresh lemon juice
• 1 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves, minced and divided

• The sandwich

• 1 lb firm or extra firm tofu, drained
• cooking spray
• 1/3 cup finely chopped pitted kalamata olives
• 3 Tbsp reduced-fat sour cream
• 3 Tbsp light mayonnaise
• 6 (1 1/2-oz) hamburger buns, toasted if desired
• 6 (1/4-inch-thick) slices tomato
• 1 cup trimmed watercress or baby spinach or arugula or lettuce

1. Make the marinate in a small bowl. Cut tofu crosswise into 6 slices (like patties). Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of tofu slices with marinade mixture; reserve remaining mixture. Let tofu stand 1 hour.

2. Prepare grill. Either place tofu slices on hot grill rack coated with cooking spray; grill for 3 minutes on each side. Or heat castiorn skillet on grill, when hot coat with oil and place tofu slice in skillet for 3 minutes each side. Brush tofu with the reserved juice mixture.

3. Combine remaining 1 minced garlic clove, chopped olives, sour cream, and mayonnaise in a small bowl; stir well. Spread about 1 1/2 Tbsp 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.

4. Optional: saute some mushrooms to serve in the sandwiches.