You had to know I was going to answer this one. :-) I also like to
cook many meals in advance. Yesterday I cooked 21 days' worth of meals
and froze them in Ziploc bags. Now I don't have to cook for a while.
Anyway, re: tofu. I personally don't like tofu that has been frozen
before cooking. That chewy texture with the little holes makes me think
I'm eating a dry sponge. Yuk.
I have had great success freezing blended tofu (as layers in lasagnes,
casseroles, etc.) It doesn't even seem to get spongy. I got brave
yesterday and made a baked tofu dish, a stir-fry tofu dish, and a stewed
tofu dish. I put them all in the freezer, so how about this. As I
thaw/reheat/eat them, I will post the verdict to the list along with the
recipe (if it passed muster, that is.) Sound good? :-)
The Soy Foods Renaissance Woman