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Vegan orange Sizzler with cauliflower, tofu, kale, carrots, peas and quinoa on a black cast iron plate.

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.
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2

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.
    Marinated Cauliflower in a steel bowl.
  • 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.
    Air Fried Cauliflower.

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.
    Marinated Tofu in a steel bowl.
  • 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.
    Green peas, carrot cooked in a pot and cooked quinoa peas in a bowl.

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.