I have frozen tofu and then when it thaws it has a whole different texture. You can also press out a lot of the water. It almost feels like a sponge. I tear it apart and add it to spaghetti sauce.
Tempeh also has a lovely texture to it, with out all the water.
And there are thes cute itty bitty white mushrooms that are packed full of protein, if I remember right. We get them by the bundle at the Asian market in the big, big city.
Oh, I forgot, there is also TVP (dried, textured vegetable protein) it is dehydrated and is good for camping and makes yummy “sloppy joes”.
