How best to freeze tofu, tempeh, eggs, and other meatless meals?
I'm eight months pregnant and am stocking our freezer with the civilian version of MRE's-- meals ready to eat, quickly, with little setup. I'd like to keep most of them meatless, and am up to my eyes in beans and lentils. Any suggestions on how best to freeze tofu, tempeh, and eggs? Does fried tofu freeze well? What about roasted tempeh?