How best to freeze tofu, tempeh, eggs, and other meatless meals?

Tempeh freezes perfectly; we keep the 'spares' there. But it also keeps quite well in the fridge -- cut off what you want, leave the remainder in its package/wrapping, and wrap snugly in a plastic bag.
As far as I know, egg based dishes and quiches are good freezer items.
Tofu is sometimes frozen to produce something that is not that smooth white block -- you squeeze out the water from the block, then crumble it to get crumbled tofu.... for chilis, etc.
Personally, my post-partum experience was that I was eager to get back to cooking and didn't have much down time -- as long as you and baby are doing well. Get some shopping help for fresh foods; cook rice or quinoa in good quantities to have leftovers; make sure your pantry is well stocked now; and keep your expectations realistic.
DO NOT make getilte fish like I did, with a crying, colic-y baby in arms while you are trying to stir a huge pot of hot broth and form fish balls. I was not following the 'realistic' injunction.

Good luck! And congratulations!!

P.S. Maybe you could freeze lots of hearty stews too.

I'm not sure about freezing tempeh or eggs (though eggs cook so quickly and easily, is it necessary to freeze eggs)?

The texture and consistency of tofu changes, however, when you freeze it. The white blocks of tofu and 5 spice tofu become porous. Age tofu (fried tofu that are essentially pockets of fried skin, with no white tofu substance in the middle) freezes well, however.