Fill an eight-quart pot with three and a half cups of broth and three cups of water and bring to a boil.
Cut tofu in half by width and then five by five cubes and marinate in half a cup of broth in a three-quart mixing bowl.. When the pot boils, cook the noodles for nine to 10 minutes.
While the noodles are cooking, microwave the spinach thoroughly to defrost.
In a five-quart bowl, whisk the eggs and then mix in the sour cream, reserving two tablespoons, cheese, and 1/4 teaspoon ground black pepper. Mix in the spinach.
Drain the cooked noodles and incorporate them . 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 two tablespoons sour cream, three tablespoons oil, and minced garlic with a dash of pepper and a dash of salt. Mix thoroughly.
Plate the noodle strudel and drizzle sauce on top.