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Pretty much any meal will freeze just fine - some things better than others, just experiment. Texture can change a it, but thats about all. Tofu that's cooked will not change in texture a whole lot...

I freeze all sorts of meals and really always seem to have good luck.

You don't need to invest in a meal-saver or "seal-a-meal" things if you aren't freezing things for more than 4 or 5 months. After that, most things start to lose some quality and texture anyway, regardless of how they're packaged.

Just get some Ziploc Freezer bags (messy but cheap) or the Rubbermaid-type plastic-box containers (convenient, easy to fill and store, but a bit more expensive).

Oh - and potatoes, eggplant and cabbage don't thaw and reheat well after freezing - you may want to stick to rice, pasta, beans, veggies (besides the above) and stuff...
 
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