Tofu with Mushroom Sauce
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
64
% Daily Value*
Total Fat 2.2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 86.7mg
4%
Total Carbohydrate 2.9g
2%
Dietary Fiber 1.7g
5%
Total Sugars 0.4g
Includes 0g Added Sugars
Protein 10.3g
18%
Vitamin D 0mcg
0%
Calcium 88.5mg
7%
Iron 1.8mg
10%
Potassium 36.9mg
1%
* 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:  Tofu, Mushroom Sauce (Water, Sliced Mushrooms, Corn Starch, Vegetable Base (Salt, dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, carrot juice, green leek), sugar, autolyzed yeast extract, maltodextrin, palm oil, garlic powder, spices, disodium inosinate, disodium guanylate, turmeric extract (color), and natural flavors (contains soy).), Flat Leaf Parsley, Garlic)
ALLERGENS:  Soybeans
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.
Tofu with Mushroom Sauce
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
64
Amount/serving
% Daily Value*
Total Fat 2.2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 86.7mg
4%
Amount/serving
% Daily Value*
Total Carbohydrate 2.9g
2%
Dietary Fiber 1.7g
5%
Total Sugars 0.4g
Includes 0g Added Sugars
Protein 10.3g
4%
Vitamin D 0mcg 0% • Calcium 88.5mg 7% • Iron 1.8mg 10% • Potassium 36.9mg 1%
* 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:  Tofu, Mushroom Sauce (Water, Sliced Mushrooms, Corn Starch, Vegetable Base (Salt, dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, carrot juice, green leek), sugar, autolyzed yeast extract, maltodextrin, palm oil, garlic powder, spices, disodium inosinate, disodium guanylate, turmeric extract (color), and natural flavors (contains soy).), Flat Leaf Parsley, Garlic)
ALLERGENS:  Soybeans
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.