Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa)

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Vegan Sizzler with Orange Sauce is one of the best restaurant-style vegetable sizzlers or vegan sizzlers where Cauliflower and tofu are marinated in orange sauce and grilled to perfection in an air-fryer. They are served along with kale, carrots, and quinoa that are tempered in garlic and orange sauce to make it a complete meal.

What is a sizzler?

Sizzler basically means sizzle or making a hissing sound. This is achieved after heating the dish under the grill or a stovetop and food placed on it. It is generally a cast iron hot plate with a wooden base to hold it. 

Food can be a combination of anything. Most of the time a combination of vegetables or meat is served along with rice, noodles, or patty to make it a complete meal. Fries are quite commonly served on a sizzler. 

The dish is heated just before serving, hot food is then placed on top of it. At times sauce is drizzled on the hot plate. This helps the food sizzle as well as create a smoky flavour making the dish more enticing. 

I did wish to make a sizzler for a long, but the thought of making so many things and arranging them on a plate was daunting to me. But when I created this dish it was not that difficult and I was like why have I not done this yet?

Another thing was I did not have a proper sizzler plate with a wooden base. I do have a dessert sizzler plate in which we make this sizzling brownie quite often and my kids love it and call it mumma’s special sizzling brownie :-). 

Coming to the point, of the sizzler plate, I used my cast iron pan instead 🙂 and it was perfect. I just thought the amount of food that could go in the pan was big for 1 person, but enough for 2. 

How did I come up with the idea of marinating in Orange Sauce?

I was thinking of orange recipes when Sue Lau from Palatable Pastime asked us to make recipes from Orange. I wanted to make something different. And you won’t believe but I was making this dish in my head while I was about to sleep :D. Yes a food blogger, eats, thinks, and sleeps food and recipes all the time. 

So I recreated this orange sauce similar to my most popular Sweet Mango Chilli Sauce. I replaced the mango here with orange. At first, I thought of making only cauliflower and tofu and served it along with rice. Then I thought why not make a sizzler The sauce would also be perfect for that. 

Then instead of rice I made quinoa and served it along with my garden fresh kale which was tempered in some garlic and orange.  I did not want to use the potato fries and hence used carrots. I thought of glazing the carrots in the orange sauce for that extra taste and shine. 

So all in all, me and my husband enjoyed a hearty and healthy vegan sizzler with orange sauce.  To my surprise, my anti-veg husband enjoyed the tofu and cauliflower :-). 

Ingredients used in Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) 

Vegetables 

I have used cauliflower, carrots, and kale. Peas are added to quinoa. One can use any veggies in a sizzler. Cauliflower can be replaced with broccoli. I did not want to use the potato fries and hence used carrots.  Kale can be skipped or replaced with spinach. 

Other veggies like baby corn, green beans, peas, tomatoes, peppers, etc can be used in a vegetable sizzler. 

Did you try this Easy Cauliflower Gratin, gluten-free Spicy and Sweet Baked Cauliflower Wings, or this Cheesy Baked Cauliflower Tots perfect for kids?

Tofu 

Tofu is used as a protein here. One can replace it with paneer. Non-vegetarians can replace it with chicken or lamb. Prawns or steaks can be used too.

Quinoa

Instead of rice or noodles, I have used quinoa. One can replace it as required. Quinoa is cooked first and then tempered along with garlic, orange, and boiled green peas. I added green peas to add a nice color and taste to the quinoa. 

Orange Sauce

As I said earlier I have made this orange sauce similar to my most popular Sweet Mango Chilli Sauce. 

I love to make these gluten-free Coconut Flour Orange poppy seeds muffins with orange.

Orange zest

Citrus zest enhances the taste and flavor of any dish. I have used the zest to marinate tofu. Also, zest is added to kale, quinoa, and carrots to add to the taste.

Fresh Garlic, garlic powder, onion powder, oil, red paprika, and salt

Garlic is used in tempering to give a nice flavor to the taste. Paprika powder is added for that extra kick in cauliflower and carrot. Salt for taste. Garlic powder and onion powder are used to marinate cauliflower. One can skip if required. 

Cabbage leaves

Cabbage leaves are used to layer the sizzling hot pan. It helps the food not get burned.

Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa)

Vegan Sizzler with Orange Sauce is one of the best restaurant-style sizzlers where Cauliflower and tofu are marinated in orange sauce and grilled to perfection in an air-fryer. They are served along with kale, carrots, and quinoa to make a complete meal.

5 from 1 vote

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Course: Main Course

Cuisine: Asian

Keyword: PartyFood, Protein Rich Recipes, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Servings: 2

Calories: 109kcal

Author: Renu Agrawal-Dongre

Equipment

• Sizzling pan / Cast Iron Pan
• Air Fryer / Oven / Grill Pan
• Cooking Spoon
• Measuring Cups and Spoons
• Bowls

Ingredients

Orange Sauce

• 1 Cup Orange Juice (About 2 large orange)
• 1/2 tbsp Red Chili flakes
• 2 Garlic Cloves
• 2 tablespoon Sugar or any natural sweetener
• 1 tbsp Vinegar
• 1 tsp Cornstarch / CornFlour
• 1 teaspoon Olive Oil or any vegetable oil
• 1/4 Cup Water
• ¼ tsp Black Salt or Salt of your choice
• 1/2 ” Ginger piece
• ¼ teaspoon orange zest

Cauliflower Marinate

• 1.5 cup Cauliflower
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt
• 2 teaspoon oil

Tofu Marinate

• 1.5 cup – 280 grams of tofu cubed
• 2 tablespoons Cornstarch / CornFlour
• 1 teaspoon oil
• ½ teaspoon orange zest
• ½ teaspoon salt

Other Ingredients

• 1 Carrot chopped lengthwise
• 2 cup kale rinsed and pat dry.
• ¼ cup green peas
• 1/4 Cup Quinoa
• ¾ Cup water to cook quinoa
• 4 teaspoons Oil
• 2 teaspoons paprika powder can be replaced with red chili powder
• 7-8 garlic cloves small size
• Salt – as required
• 1 teaspoon sesame seeds for garnish.
• 1 teaspoon black pepper powder
• Water to boil carrots and peas and soak quinoa
• 5-6 Cabbage Leaves

Instructions

Preparing and cooking Cauliflower

• In a bowl add all the ingredients of Cauliflower Marination.
  1.5 cup Cauliflower, 1 teaspoon onion powder, 1 teaspoon garlic powder, Salt, 2 teaspoon oil
• Mix and keep it aside for 10-15 mins.
  
• After 10-15 mins air-fry in a preheated air-fryer at 180 degrees C, for 15 minutes turning in between. (One can bake or cook in an open pan too).
• In the last 2-3 minutes increase the temperature to 200 degrees C to get that burnt effect.
  

Preparing and cooking Tofu

• In a bowl add all the ingredients of Tofu Marination.
  1.5 cup – 280 grams of tofu cubed, 2 tablespoons Cornstarch / CornFlour, 1 teaspoon oil, ½ teaspoon orange zest, Salt
• Mix and keep it aside for 10-15 mins.
  
• After 10-15 mins air-fry in a preheated air-fryer at 180 degrees C, for 15-20 minutes or until crispy turning in between. (One can bake or cook in an open pan too).
• In the last 2-3 minutes increase the temperature to 200 degrees C to get that burnt effect.
• Do not overcook the tofu, else it gets chewy.

Preparing carrots and green peas.

• In a small pot add in the water.
  Water to boil carrots and peas and soak quinoa
• Bring it to a boil.
• Once boiled add the carrots and peas until they are cooked. (one can cook it separately or together and separate it later)
  1 Carrot chopped lengthwise, ¼ cup green peas
• Do not overcook it, just till they are al dente.
• Once done drain and keep it aside.
  

Cooking Quinoa

• Rinse and soak the quinoa for 30 mins.
  1/4 Cup Quinoa
• After 30 mins, drain the water and rinse again.
  Water to boil carrots and peas and soak quinoa

Cooking Quinoa in Instant Pot

• In a small pot, add the quinoa along with ¾ cup water and ¼ teaspoon salt.
  ¾ Cup water to cook quinoa, ¼ tsp Black Salt or Salt of your choice
• Pressure cook in Instant Pot for 10 minutes.
• After 10 minutes release the pressure naturally.
• Spread the quinoa in a colander so that it does not get mushy.

Cooking Quinoa in an Open pot

• In a pot add ¾ cup water and ¼ teaspoon salt.
  ¾ Cup water to cook quinoa, ¼ tsp Black Salt or Salt of your choice
• Let the water come to a boil.
• Add the quinoa and simmer for 10-15 minutes.
  1/4 Cup Quinoa
• Mix in between so that the quinoa does not stick to the bottom.
• After 10-15 minutes, you will see the water has almost evaporated. Switch off and remove it in a colander so that all the excess water is removed.
• Spread it in a colander so that it does not get mushy.

Sauteeing Quinoa

• In a pan add 1 teaspoon oil.
  1 teaspoon Olive Oil or any vegetable oil
• Once hot add ¼ teaspoon orange zest.
  ¼ teaspoon orange zest
• Add green peas, cooked quinoa, and 1 teaspoon black pepper powder.
  ¼ cup green peas, 1 teaspoon black pepper powder
• Mix everything and keep it aside.

Sauteeing Kale

• Add 1 teaspoon of oil in the same pan.
  4 teaspoons Oil
• Add 2 small fresh and grated garlic.
  2 Garlic Cloves
• Add kale, and ¼ teaspoon salt.
  ¼ tsp Black Salt or Salt of your choice
• Cover and let it cook for a minute.
• Kale would reduce in size.
• Cook it for a further 2-3 minutes until they are lightly done.
• Remove it in a bowl.

Sauteeing Cauliflower

• In a pan add 1 teaspoon oil.
  1 teaspoon Olive Oil or any vegetable oil
• Once hot add ¼ teaspoon orange zest and 1 small fresh and grated garlic.
  ¼ teaspoon orange zest
• Sautee it for a few seconds.
• Add in the grilled cauliflower.
  1.5 cup Cauliflower
• Add 2-3 tablespoons of orange sauce and mix.
• Cook for 2-3 minutes.
• Remove and keep it aside.

Glazing Carrots

• In a pan add carrots
  1 Carrot chopped lengthwise
• Add 1-2 tablespoons of orange sauce and mix.
• Cook for 2-3 minutes.
• Remove and keep it aside.

Sauteeing Tofu

• In a pan add 1 teaspoon oil.
  1 teaspoon Olive Oil or any vegetable oil
• Once hot add 1 mall fresh and grated garlic.
  7-8 garlic cloves small size
• Sautee it for a few seconds.
• Add in the grilled tofu.
• Add 2-3 tablespoons of orange sauce and mix.
• Cook for 2-3 minutes.
• Remove and keep it aside.

Assembling Sizzler

• Heat a sizzler plate to smoking hot.
• While still on the stove, reduce the heat to medium and let it continue to heat.
• Arrange the cabbage leaves on the plate.
  5-6 Cabbage Leaves
• One by one keep everything that is cooked.
• Drizzle orange sauce on top of each.
• Sprinkle some orange zest.
• Garnish with some white sesame seeds (Optional).
  1 teaspoon sesame seeds for garnish.

Making Orange Sauce

• Remove the zest of orange and keep it aside to add to the sizzler.
• Juice 2-size orange.
• Discard the pulp and seeds
• Finely chop the garlic and remaining ginger.
• Now in a pot or a pan, add oil.
• Once hot, add the chopped garlic and ginger.
• Saute it on slow to medium for a minute until translucent or the raw smell of ginger goes.
• Now add the orange juice, and chili flaxes and mix. Cook for a minute.
• Now add in the Sweetener, vinegar, salt, and half of the water.
• Cook it further for 2-3 minutes.
• Now mix in the cornstarch with the remaining water and add it to the above mix.
• Cook it further for 2-3 minutes until you get the desired consistency.
• You can add more cornstarch to make it thick, for me 1 tsp was just perfect.

Notes

• Standard US Size cups are used for measurements.
• Read above for substitutions.
• Making of orange sauce instructions is at the end of the recipe card.

 

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Nutrition Facts

Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa)

Amount Per Serving

Calories 109 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.4g

Sodium 19mg1%

Potassium 302mg9%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 2g2%

Protein 5g10%

Vitamin A 742IU15%

Vitamin C 26mg32%

Calcium 36mg4%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Sunday Funday

The theme for this Sunday is Mandarin Orange Recipes, suggested by me. Check out recipes that my blogger friends have for oranges.

• Blender Whole Orange Bundt Cake from Sneha’s Recipe
• Clementine Cheesecake from Mayuri’s Jikoni
• Jalapeño Mandarin Margarita from Karen’s Kitchen Stories
• Pig Pickin’ Cake from Palatable Pastime
• Pork and Mandarin Orange Tacos from A Day in the Life on the Farm
• Vegan Sizzler with Orange Sauce (Vegetables, Tofu and Quinoa) from Cook with Renu

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