16 ounces extra-firm tofu
12 ounces Manischewitz wide egg noodles
8 ounces sour cream, reserving 2 tablespoons
4 large eggs
extra virgin olive oil
16 ounces frozen creamed spinach
8 ounces shredded sharp cheddar cheese
1 teaspoon minced garlic
4 cups Manischewitz vegetable broth
salt and pepper
Fill an 8-quart pot with 31⁄2 cups of broth and 3 cups of water and bring to a boil. Cut tofu in half by width and then 5-by-5 cubes and marinate in 1⁄2 cup of broth in a 3-quart mixing bowl. When the pot boils, cook the noodles for 9 to 10 minutes. Make mixture “A.” While the noodles are cooking, microwave the spinach thoroughly to defrost. In a 5-quart bowl, whisk the eggs, mixing in the sour cream, cheese and 1⁄4 teaspoon ground pepper. Mix in the spinach. Drain the cooked noodles and incorporate them into mixture “A.” Add tofu and marinating broth, and gently fold together being careful not to break up tofu. Oil the bottom of a 12-inch skillet. Heat, adding the mixture, and cook over medium heat for 15 minutes. Remove from heat and invert on a 12-inch plate or pizza pan.
Re-oil the skillet, and place the uncooked side back in the skillet over medium heat for another 10 minutes. Make the sauce: While noodles are cooking, mix reserved sour cream, 3 tablespoons of oil and minced garlic with a dash of salt and pepper. Mix thoroughly. Plate the noodle strudel and drizzle sauce on top. Serves 6 to 8.