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Loaded Plant-based Poke Bowls

by Laura Harshbarger
Loaded plant-based poke bowls that are packed with flavor and lots of delicious veggies, tofu and brown rice!
5 from 10 votes
Course Main Course
Servings 4


  • 1 cup brown rice (see notes)
  • 1 ½ cups water
  • 1 (14 ounce) package extra-firm tofu
  • Black pepper to taste
  • 2-3 teaspoons avocado oil
  • 2 cups red cabbage
  • 3 large carrots
  • 1 medium cucumber
  • 4 radishes
  • 2 cups shelled edamame (thawed)


  • cup orange juice, freshly squeezed
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup reduced sodium Tamari (or soy sauce)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons ginger, peeled and grated
  • ¾ cup macadamia nuts, coarsely chopped
  • 3 green onions, sliced
  • ½ teaspoon gochuru (Korean chili powder) or ¼ crushed red pepper

Optional Toppings

  • additional sliced green onion, sesame seeds, seaweed (nori)


  • In a 3 quart saucepan, cook one cup of brown rice per instructions on bag. Brown rice usually calls for 2 cups of water for one cup of rice. I would recommend using 1 ½ cups of water. Bring water and rice to a boil and cover. Reduce heat to a simmer and cook for 25 minutes. Remove from heat and let sit for 10 minutes, covered. Fluff rice with a fork when done.
  • While the rice is cooking, drain the tofu and place on a clean dish towel. Remove the excess water then wrap the tofu in a clean dish towel. Set aside.
  • Combine the sauce ingredients in a bowl and stir to combine. Set aside.
  • Slice the tofu 3 times through the middle to get 3 even large rectangles. Then slice each 3 to 4 times both directions to get 1” slices. Heat a non-stick pan on medium high heat. Add 1-2 tsps oil. Add tofu to pan, sprinkle with black pepper and brown both sides of the tofu. Add additional oil as needed. Place tofu on a plate and set aside (while tofu is cooking you can start preparing the veggies, see step 5)
  • Prepare the veggies; slice the red cabbage thinly, peel and julienne the carrots, slice the radishes, and slice the cucumber into thin half moons.
  • Combine equal portions of each item into 4 bowls. Top with sauce and any other optional toppings. If you are storing for later use, please store the sauce separately. You can also store the rice and tofu separately and warm them before consuming. All other ingredients can be stored together. Will keep in the fridge in covered container for up to 5 days.



I tested this recipe using the stovetop method and Instant Pot for the rice. I found that the Instant Pot makes 1 cup less rice than making it on the stovetop. It could be the additional water that is used for the stovetop method. The stovetop method will make 3 cups of brown rice and the Instant Pot will make 2 cups. Adjust the amount of rice you make to the method you are using and how much rice you want to serve in each bowl.
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