Freezing Tofu

Last year I bought a summer/country/eventual retirement home that is about 3 hours to the nearest store that sells tofu, grains and other staples. I want to buy my groceries a few months at a time to minimize the amount I travel.

I normally keep my grains in the fridge or cold room but I haven't yet tried freezing tofu. Does it change the flavor or texture? Can I freeze Silken tofu, or just the firm and extra-firm? How long is the freezer life of tofu?

Thanks again and have a wonderful day!

Memory
Canada

*****

Sassy Sez: Hi Memory, I really enjoy the results of freezing regular (versus silken) tofu. Do you buy the tofu that come in those plastic containers? So many people say you have to remove the tofu from that container before freezing, but I have always just placed the whole unopened container in the freezer for 24 hours, then removed it to the fridge to defrost for 48 hours, and it has always worked beautifully - and is easiest.

Yes, the texture of regular tofu changes once frozen. Freezing gives tofu more of a "bite" -- simply defrost for 2 days or so in the fridge, then squeeze out the excess water (you may find putting the tofu between two plates in your sink and putting a heavy can on top helps to drain the tofu more completely). Please note the color will change from white to more of a beige color once frozen. But the flavor does not change.

Regarding silken tofu, I have honestly never done that. But according to the MoriNu website, you can freeze silken tofu and then thaw it to give it a more chewy, meat-like, and dense texture. After you freeze it for at least 48 hours, the texture should be similar to chicken breast, red meat, or a fish filet.

They also caution: "The instructions on the package 'Do Not Freeze' mean that you should not freeze the tofu INSIDE THE PACKAGE ITSELF. The package could swell and burst in the freezer, creating a big mess."

Thanks for the good questions. xo

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Freezing Tofy
by: Hoy

I like to freeze the organic extra firm tofu. I cut it in half width wise so it is about 1.5 cm thick. I defrost it in the fridge and squeeze the excess water out and saute it in grape seed oil with a little lemon juice, sprinkle of nutritional yeast and dash of tamari and I find it is has an omelet like texture. Its great on a bed of mixed greens.

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FREEZING TOFU
by: Marg

RE: Nasoya. I always freeze firm/extra firm tofu (never a problem). I freeze it with the liquid (add fresh cold water if needed). I usually cut the tofu in slab slices or squares. Silken: I usually do not freeze the soft tofu (silken).

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freezing tofu
by: glen

...i always freeze my soft tofu unless i use it for soups. i buy the 12 pieces of soft tofu from chinatown sold in tubs. i drain all liquids and simply toss it in the freezer for a few days or up to a few months. when i need it i take it out, let it thaw for a few days and then hand press out all the liquid. what is left are these flaky, spongy chunks of tofu. i then marinate in whatever mixtures i like for about an hour or so then i bake them in the oven at 350 for about 1/2 hour or so. simple and easy.

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Freezing Tofu
by: Harriet

Firm or Extra Firm - I cut in into 1/2" slabs and press out the liquid (paper towels and heavy cutting board on top for a couple of hours and then wrap each rectangle in plastic wrap and freeze. I take out whatever I need and defrost quickly by pouring boiling water over it. Then I use it in whatever recipe I am making. The result is a nice chewy consistency - very very similar to chicken breast.

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Freezing tofu AFTER cooking
by: Anonymous

I am wondering how (or if) the texture of tofu is changed if you freeze it AFTER you cook it??? Anyone tried this? I honestly don't love the texture of frozen tofu frozen before cooking...

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Freezing tofu AFTER cooking it
by: Sassy

Hi there!

Yes, I have frozen my tofu after cooking (for example, when making my yummy Stuffed Shells).

The freezing process will definitely change the texture of your tofu, but since it will likely be mixed with other non-tofu ingredients, the effect isn't quite as pronounced as when you freeze BEFORE cooking.

I hope this helps. Give it a go and see what you think. Would love to hear back with your thoughts after you conduct your experiment. :O)

Hugs!
Sass


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yuck
by: Anonymous

I have eaten firm tofu after it was frozen and didn't like the texture at all. I had frozen several packages and had to throw some of them out because I couldn't eat anymore.

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Yes, freeze silken
by: maco

I've frozen MoriNu silken tofu in the package many times. You have to peel the cardboard off after, and then I microwave it to thaw, add some taco sauce and taco seasoning and toss it on a skillet for a bit... a kid down the hall in my dorm showed up with a fork with a 3ft long telescoping handle to steal my tofu tacos.

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Freezing silken tofu
by: Sassy

That's awesome, Maco! :)

Thanks for sharing. Loved picturing the fork. lol!

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Thanks!
by: Anonymous

Thanks for this advice! I bought too many packages of organic extra firm tofu, and suddenly have to leave on a trip! I have no time to cook it first, before freezing it! I will use the "plates and heavy can idea" to drain it when I get back and defrost it!

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Thanks but ... need more
by: Anonymous

You didn't answer the question she asked -- what is the frozen-shelf-life of tofu bc she buys her foods in bulk.

Anyone know the shelf life...plz say, like, forever.

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I'll add to the expiration
by: Anonymous

I found this thread looking for an answer to the expiration question. I found some frozen tofu that I didn't realize I had had so long. It had a "Best Buy" date of about three years ago. I thought the texture was really weird. Spongy. It almost looked like white bread, all holey. It was this off texture that made me check the date on the package and I was like. "Oh!"
So I guess it's safe to eat, but I sure don't care for this texture.
Won't be freezing it for three years anymore!
Btw mine was extra firm.

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