Veggie Poke Bowl Recipe


Vivacious Veggies

Bring the garden to your plate this summer – with an elevated twist! From cauliflower gratin to Sichuan eggplant, there are endless ways to transform vegetables and upgrade your signature side dish.

Photography by Rich Smith

veggie poke bowl

Totto Sushi & Grill's Veggie Poke Bowl

Chef Shawn Lee
Course dinner
Cuisine Japanese
Servings 1 serving


  • 1 large egg, beaten
  • 1 Tbsp. water
  • 6 slices firm tofu
  • 1 cup panko breadcrumbs
  • ½ cup mixed greens
  • ½ cup carrots, shredded
  • ½ cup cucumber, sliced
  • 2 avocados, cubed
  • ½ cup edamane
  • ¼ cup red onion, chopped
  • ¼ cup pineapple, cubed
  • 1 cup rice
  • Tamari sauce, to taste
  • Sweet chili sauce, to taste


  • Make an egg wash by combining beaten egg with 1 tablespoon of water.
  • Dip each slice of tofu in the egg wash, and then toss each slice in panko breadcrumbs.
  • Pan-fry or bake until crispy on both sides. Prepare all the toppings. Use rice as the base, and add all the toppings.
  • Finish with a drizzle of tamari and sweet chili sauce.
Keyword poke bowl, totto sushi & grill, veggie poke bowl, veggies
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chef shawn lee

“Our Veggie Poke Bowl offers the perfect balance of crunchy greens, vibrant veggies, zesty sauce, and protein-packed tofu. It’s a savory delight that leaves you feeling comfortably full, offering the essential nourishment your body needs.” – Chef Shawn Lee

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