SOY RECIPES: Grilled Lemon-Basil Tofu Burgers . . . Tofu and Vegetable Enchiladas with Red Chili Sauce . . . Pad Thai

Grilled Lemon-Basil Tofu Burgers

1/3 cup finely chopped fresh basil

2 tablespoons Dijon mustard

2 tablespoons honey

2 teaspoons grated lemon rind

¼ cup fresh lemon juice

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 garlic cloves, minced and divided

1 pound firm or extra-firm tofu, drained

Cooking spray

1/3 cup finely chopped pitted kalamata olives

3 tablespoons reduced-fat sour cream

3 tablespoons light mayonnaise

6 1½-ounce hamburger buns

6 ¼-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 1½ 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.

Yield: Serves 6.

Approximate nutritional analysis per serving: 276 calories, 37 percent 9 of calories from fat, 11.3 grams fat (1.9 grams saturated), 10.5 grams protein, 34.5 grams carbohydrates, 1.5 grams fiber, 5 milligrams cholesterol, 743 milligrams sodium, 101 milligrams calcium.

Tofu and Vegetable Enchiladas with Red Chili Sauce

½ package (7 ounces) premium tofu (firm or extra firm), drained

2 tablespoons vegetable oil

1 teaspoon salt or more to taste

½ cup white mushrooms, thinly sliced

½ cup red onion, thinly sliced

½ cup fresh spinach, roughly chopped

8 corn tortillas

1 19-ounce can enchilada sauce

¼ white onion, thinly sliced

Queso Fresco for garnish, crumbled

Wrap tofu in paper towels and press to remove excess water and crumble.

Cook mushrooms with 1 tablespoon of vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add tofu and cook until browned. Add spinach And 1 teaspoon of salt. Stir until spinach wilts. Remove from heat.

In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.

Put ½ cup of mixture on tortilla and roll up to form the enchilada.

In a large skillet over medium heat, saute white onion until brown, using 1 tablespoon of vegetable oil.

Add enchilada sauce and salt to taste. Bring it to a boil.

Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.

Yield: Serves 4.

Pad Thai

¼ cup bean sprouts

2 tablespoons vegetable oil

2 shiitake mushrooms, sliced

1 tablespoon dried, pickled Chinese radish

1 16-ounce package extra-firm tofu, cut into cubes

1 tablespoon shredded carrot

3½ ounces flat rice noodles, cooked according to package directions

2 tablespoons sugar

1 tablespoon vinegar

2 tablespoons light soy sauce

½ cup water

Lime wedges for garnish

2 to 4 tablespoons roasted peanuts for garnish (to taste)

Wash all vegetables well and remove hulls and root tips from the bean sprouts. Set aside.

Heat oil in a wok over high heat. Add shiitake mushrooms, radish, tofu and carrot and stir-fry several minutes. Add noodles, sugar, vinegar, soy sauce and water and continue to stir-fry until done.

Serve with lime wedges, peanuts and the bean sprouts.

Yield: Serves 3 to 4.

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