I tried freezing tofu awhile back.  I squeezed out the water like the book said.  When I went to use it it didn't really look appetizing.  It had sort of yellowed/browned on the outside.  Is that normal?

Is it better to cook it and then freeze it?

I checked my one tofu cookbook, which had a brief blurb about frozen tofu, but it didn't mention anything about a changing yellow/brown color.  And I've never actually frozen just a slab of tofu myself---only after it's ialready cooked n some kind of cassarole recipe--so I haven't had that experience.  So, sorry, I actually have no advice....except maybe call the tofu company and ask them about it?   There's usually a toll-free number on the packages...

Good luck!

I'd love to know myself as I'm considering freezing it too.  I think I'd like the consistency better once it's frozen, thawed and cooked - I like that "spongy" texture that it supposedly has once frozen.

Stephanie, I think I will contact them.  I can tell you it looks pretty unpalatable at this point.  LOL  It would be nice to know if it's safe or not.

If I get an answer I will let you guys know.