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Grilled Soy Medallions with Fresh Chimichurri: Nutrition and Flavor

Name: Grilled Soy Medallions with Fresh Chimichurri: Nutrition and Flavor
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 150 g Large textured soy medallions; 750 ml Hot vegetable broth (or water); 2 tablespoons Extra virgin olive oil; 2 cloves Minced garlic; 1 teaspoon Smoked paprika; 0.5 teaspoon Ground cumin; a gosto Salt; a gosto Black pepper; 2 tablespoons Chopped green seasoning (parsley and chives); 1 tablespoon Fresh lemon juice; 0.5 cup Fresh parsley finely chopped; 0.25 xícara Manjericão fresco picado finamente; 2 cloves Finely chopped garlic; 0.5 unit Dedo-de-moça chili pepper (seeded), minced; 1 teaspoon Dry oregano; 1 teaspoon Sweet or smoked paprika; 2 tablespoons Red wine vinegar; 0.25 cup Extra virgin olive oil; a gosto Salt; a gosto Black pepper

A vibrant and healthy dish that demystifies textured soy protein, elevating it to a new level of flavor.

Por

Equipe Receita Solta

Grilled Soy Medallions with Fresh Chimichurri: Nutrition and Flavor

Prep Time20 min

Cook Time15 min

Servings4 servings

DifficultyEasy

Calories260 kcal

Resumo para quem tem pressa

"These large textured soy medallions are hydrated in aromatic vegetable broth, pressed, and marinated with smoked paprika before browning on the hot griddle. Accompanied by fresh herb and vinegar chimichurri, they deliver striking flavor and plenty of plant protein."

Discover the secret to preparing perfectly golden and juicy soy medallions, accompanied by a vibrant chimichurri that elevates the flavor and experience. A nutritious and delicious option for your daily meals or special occasions.

O Que Você Precisa Saber

- Hydration in hot flavored broth and firm pressing to remove all water are crucial for the absorption of the marinade. - The minimum time of 30 minutes in the marinade with garlic, lemon juice, and spices eliminates any residue of the raw soy taste. - Grilling over medium-high heat in a heavy-bottomed skillet creates a firm, golden crust without dehydrating the interior.

Ingredients

Ingredients for the Marinated Soy Medallions

150 g Large textured soy medallions
750 ml Hot vegetable broth (or water)
2 tablespoons Extra virgin olive oil
2 cloves Minced garlic
1 teaspoon Smoked paprika
0.5 teaspoon Ground cumin
a gosto Salt
a gosto Black pepper
2 tablespoons Chopped green seasoning (parsley and chives)
1 tablespoon Fresh lemon juice

Ingredients for Fresh Chimichurri

0.5 cup Fresh parsley finely chopped
0.25 xícara Manjericão fresco picado finamente
2 cloves Finely chopped garlic
0.5 unit Dedo-de-moça chili pepper (seeded), minced
1 teaspoon Dry oregano
1 teaspoon Sweet or smoked paprika
2 tablespoons Red wine vinegar
0.25 cup Extra virgin olive oil
a gosto Salt
a gosto Black pepper

Instructions

Em uma tigela grande, hidrate os medaillons de soja com o caldo de legumes quente por cerca de 10-15 minutos, ou até ficarem macios. A resposta curta é: o líquido deve cobrir completamente a soja, garantindo uma hidratação uniforme. Esse passo é crucial para a textura final.

Drain the hydrated soy well and squeeze out the excess liquid with your hands, ensuring they are as dry as possible. In simple terms: removing excess water allows the tofu to better absorb the marinade flavors and brown more effectively, preventing a watery texture.

For the marinade, in another bowl, mix 2 tablespoons of olive oil, chopped garlic, smoked paprika, cumin, salt, black pepper, parsley, and lemon juice. The professional technique is to combine these seasonings well to create a rich and balanced flavor base for the medallions.

Add the squeezed soy medallions to the marinade and mix well, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, ideally for 1 hour. The secret of this recipe is to allow the soy to deeply absorb these flavors.

While the soy marinates, prepare the chimichurri. In a container, mix the parsley, basil, garlic, finger chili, oregano, paprika, red wine vinegar, the remaining 2 tablespoons of olive oil, salt, and black pepper. Stir well and reserve for the flavors to incorporate.

Heat a non-stick skillet (or griddle) over medium-high heat with a drizzle of olive oil. When it is very hot, add the soy medallions without overcrowding the pan, so they can brown evenly. The most important tip is to grill in batches, if necessary, to maintain the pan temperature.

Grill the medallions for 3-4 minutes on each side, or until they are well browned and have an appetizing crust. Transfer to a plate and repeat the process with the remaining soy. Avoid stirring constantly to allow the crust to form. The most common mistake is flipping the soy before the time.

Serve the grilled soy medallions immediately, still hot, drizzled generously with the prepared fresh chimichurri. The combination of textures and flavors is what makes this dish special and memorable for any meal, surprising the most demanding palates.

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Chef Tips

- Squeeze the hydrated medallions using both hands or a potato ricer until almost no liquid drips out. - Prepare the chimichurri in advance so the red wine vinegar and olive oil extract the essential oils from the fresh herbs. - Do not touch the medallions in the first 3 minutes on the griddle to form the characteristic golden crust of artisanal grilling.

Variations

- Toque defumado extra: adicione meia colher de café de fumaça líquida ou páprica picante à marinada antes de grelhar na chapa. - Chimichurri cremoso: bata 2 colheres de sopa do chimichurri com abacate maduro no garfo para criar uma maionese vegetal rica. - Espetos para churrasco: intercale os medalhões marinados com cubos de cebola e pimentão em espetos de madeira para grelhar na brasa.

Substitutions

- Large soy medallions can be replaced with homemade seitan steaks, sliced eryngii mushrooms, or firm tofu. - The red wine vinegar in the chimichurri can be replaced by apple cider vinegar or fresh lemon juice by adjusting the acidity. - Fresh basil can be replaced by finely chopped fresh oregano or fresh cilantro to vary the herbal bouquet.

How to Store

Keep the grilled medallions and the chimichurri in separate containers in the refrigerator for up to 4 days. To consume again, reheat the medallions in the skillet with a few drops of olive oil and add fresh chimichurri at the time of serving.

Can You Freeze It?

Os medalhões já marinados (crus ou após grelhados) congelam muito bem em sacos próprios por até 90 dias no congelador. Descongele na geladeira antes de grelhar ou aquecer. O chimichurri fresco não deve ser congelado para não escurecer.

What to Serve With

Combines harmoniously with rice with lentils, rustic mashed potatoes with garlic, cassava cooked in vegetable butter, or charcoal-grilled vegetables. To drink, harmonize with young red wine like Malbec or natural grape juice.

Frequently Asked Questions

How to remove the characteristic taste of textured soy?

Always hydrate in seasoned aromatic broth and squeeze out the residual water very well before letting it marinate in lemon, olive oil, garlic, and spices.