16 ounces extra firm tofu
12 ounces Manischewitz® Wide Egg Noodles
8 ounces sour cream
4 large eggs
Extra Virgin Olive Oil
16 ounces frozen creamed spinach
8 ounces sharp cheddar cheese
1 teaspoon minced garlic
4 cups Manischewitz® Vegetable Broth

Bubby’s Noodle Strudel


Fill an 8 quart pot with 3 1/2 cups of broth and 3 cups of water and bring to a boil.

Cut tofu in half by width and then 5×5 cubes and marinate in a 1/2 cup of broth in a 3 quart mixing bowl. When the “pot boils”, cook the noodles for 9-10 minutes.

Make mixture “A”: While the noodles are cooking, microwave the spinach thoroughly to defrost.

In a 5 quart bowl, whisk the eggs and then mix in the sour cream, cheese, and 1/4 teaspoon ground black 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 the tofu. Oil the bottom of a 12 inch skillet, heat and then add 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 the noodles are cooking, mix the reserved 2 tablespoons sour cream, 3 tablespoons oil, minced garlic with a dash of pepper and a dash of salt. Mix thoroughly.

Plate the noodle strudel and drizzle sauce on top. Serves 6-8.