Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let tofu stand 20 minutes to remove excess water. Crumble tofu in a medium bowl.
Preheat oven to 450°.
Heat oil in a small nonstick skillet over medium heat until hot; add garlic. Cook 30 seconds or until garlic is lightly browned. Add garlic, lemon juice, and next 6 ingredients to crumbled tofu; stir well.
Unroll pizza dough onto a baking sheet coated with cooking spray; cut into 4 squares. Spoon 1/2 cup tofu mixture into center of each square; top with 1/4 cup mushrooms. Fold each corner to center of the square, pinching points to seal; pinch edges to seal. Coat tops of each square with cooking spray.
Bake at 450° for 10 minutes or until lightly browned. Serve with pasta sauce. Garnish with fresh basil sprigs, if desired.