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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.

Adapted from Lorrie Hulston Corvin, Cooking Light

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