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Have you thought about investing in a food saver-type piece of equipment, the kind that vacuum seal? That might be helpful for freezing your make-ahead meals. Also, I'm not sure how good tofu freezes. Every time I've tried, the texture changes upon defrost/cooking. Maybe someone else has a good suggestion for that. I freeze soups and veggies all the time, but usually use them up within a month or two.
 
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