Crispy Tofu Greek Salad
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 536 |
| Calories from Fat | 345 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 38.2g | 101 | Tot. Carb. 36.5g | |
| Sat. Fat 3.5g | 18% | Dietary Fiber 4.6g | 15 |
| Trans Fat 0g | Sugars 7.3g | 6 | |
| Cholesterol 0mg | Protein 14.8g | ||
| Sodium 2861.7mg | 124 | ||
Ingredients
Crispy Curry Tofu (Tofu (Water, Soybeans, Calcium sulfate.), Corn Starch, Curry Powder (Spices, Turmeric (color), Salt, Red Pepper, Spice Extract.), GR SPICE PARSLEY FLAKE, Canola Fryer Shortening (Canola Oil with Dimethylpolysiloxane.), Salt), Lemon-Tarragon Vinaigrette (Dijon Mustard (Mustard Seeds, Water, Alcohol Vinegar, White Wine 5% (Sulphites), Salt, Preservative: Sodium Bisulphite.), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Lemon Juice, Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Diluted with Water to 4% Acidity), GR AGAVE ORGANIC LIGHT (Organic Blue Agave), Salt, Black Pepper, Tarragon), Tofeta (Tofu (Water, Soybeans, Calcium sulfate.), Water, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Lemon, Pitted Kalamata Olives (Kalamata Olives, Water, Salt, Red Wine Vinegar, Extra Virgin Olive Oil.), Salt, Garlic, Oregano, Black Pepper, Basil), Tomatoes (Tomatoes), Persian Cucumbers, Spring Mix and Romaine Mix (Romaine Lettuce, Organic Spring Mix), Pitted Kalamata Olives (Kalamata Olives, Water, Salt, Red Wine Vinegar, Extra Virgin Olive Oil.), Whole Pepperoncini, Red Onion (Red onion), Lemon
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.