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Freeze Tofu After Preparation?

Here's another newbie question.

I understand that freezing and then thawing fresh tofu will change its
consistency. Consequently, I'm wondering about freezing it after its put
into a recipe. Since I'm the only one in the family who will eat it, I
need to store some dishes for periodic consumption. Some recipes call
for baked or browned tofu, in others it marinated in cubes and not
cooked, or mashed & mixed. Any rules on when it's OK to freeze?

Thanks again...