Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.
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, drained
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
How to Make It
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.
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.
This was great! I used lemon instead of sour cream for the spread, and instead of watercress and tomato, I used mozzarella cheese and avocado. And I also used an indoor grill and it turned out perfect!
This was delicious!! I followed the recipe exactly, except that I baked the tofu slices at 400* instead of grilling them. I made this for company and everybody loved it! (When I said we were having tofu burgers everyone was skeptical...until they tasted it!) The freshness of the lemon and basil marinade with the mayo/sour cream/kalamata olive sauce really complement each other! I served this with roasted asparagus and avocado "fries." YUM!
Great quick dinner. I baked it since it was raining too hard to grill. Marinade was great, would love it on pasta. I didn't serve it as burgers, just as slices with some sides. Even my non vegetarian kids liked it! I will try it as suggested in the near future.
This was the first recipe I ever tried with tofu... I was more than pleasantly surprised by the results! The flavor, texture, ease of this burger were all fabulous! Even my husband (who's very much into his evening protein) went back for a second burger. I can never seem to find watercress so I sub in arugula instead. I also use soy sour cream and will likely try the Nayonaise next time I entertain my vegan friends and want to WOW them with something different & oh-so-flavorful. (One last note: be sure to really drain the tofu before grilling it. I line a plate with a clean dishtowel, wrap the tofu slices in papertowels, put tofu on the plate & sit a cook book on top of it for 20-30 minutes.)
The flavor blend in this recipe is marvelous! It had a lightness, with the lemon and basil, but was also hearty, filling, and satisfying. I kept it vegan with Veganaise (a superb product) and vegan sour cream. Perfect with a side of sweet potato fries.
I've used tofu quite a bit for stir-fries and tofu scramble, but not as a burger.
This dish was excellent. Normally, I'm not a big fan of mayo but the olives and balance with the sour cream was perfect. I will definitely make this tofu again--for my vegetarian and even my meat eating husband.
A great dinner, easy to make, and leftovers prvided some great lunches the following day. I also left the tofu on the grill a bit longer than the recommended 3 minutes on each side (waited until they were fairly firm before removing). We used some hearty bread rather than hamburger buns, toasted, and coated them with a thin layer of basil pesto topped with the tomatoe slices (rather than the mayo-recipe included). Wonderful overall and am passing it along to friends.
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