*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Japanese Breadcrumbs (Wheat Flour, Sugar, Salt, Dried Yeast, Caramel (Color), Calcium Propionate, Soybean Oil, and Turmeric Extract ), Tofu, Roasted Peppers, Tomato Strips, Olive Oil & Canola Oil Blend, Red Wine Vinegar, Olive Oil & Canola Oil Blend, Garlic, Crushed Red Pepper, Kosher Salt, Black Pepper
ALLERGENS: Wheat, Soybeans, Gluten, Ingredients include alcohol
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Baked Tofu & Romesco Sauce
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
344
Amount/serving
% Daily Value*
Total Fat
12.7g
16%
Saturated Fat
1.9g
7%
Trans Fat
0g
Cholesterol
0mg
Sodium
546.6mg
24%
Amount/serving
% Daily Value*
Total Carbohydrate
44g
34%
Dietary Fiber
3g
9%
Total Sugars
4.9g
Includes
0g
Added Sugars
Protein
13.4g
24%
Vitamin D
0mcg
0%
•
Calcium
126.8mg
10%
•
Iron
4mg
22%
•
Potassium
12.4mg
0%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000
calories a day is used for general nutrition advice.
INGREDIENTS: Japanese Breadcrumbs (Wheat Flour, Sugar, Salt, Dried Yeast, Caramel (Color), Calcium Propionate, Soybean Oil, and Turmeric Extract ), Tofu, Roasted Peppers, Tomato Strips, Olive Oil & Canola Oil Blend, Red Wine Vinegar, Olive Oil & Canola Oil Blend, Garlic, Crushed Red Pepper, Kosher Salt, Black Pepper
ALLERGENS: Wheat, Soybeans, Gluten, Ingredients include alcohol
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.