If the thought of wasting food makes your stomach curl, opting for plant-based meals is your solution to more planet-friendly, conscious cooking. With today’s grocery shelves lined with a diverse selection of plant-based meat replacements, gone are the days of tossing leftover thawed meat, because, unlike their animal-based counterparts, plant-based meats can be refrozen without sacrificing quality or texture.
This freezer-friendly feature stems from the structural differences between plant and animal proteins. Traditional meats contain muscle proteins called myofibrillar proteins that break down when frozen due to ice crystal formation. This effect compromises the texture of animal meat. However, since plant-based meats don’t contain any muscle flesh, they allow you to sidestep this issue entirely.
Not only can plant-based meats be refrozen and stored to be enjoyed on a later day or month, but refreezing and thawing proteins like tofu can further improve its ability to absorb flavors and develop a meat-like texture more than a single freeze and thaw cycle. In today’s waste-conscious kitchen, the ability to refreeze plant-based meat isn’t just convenient — it’s a simple but meaningful way to stretch your grocery budget while reducing food waste.
Thawing different plant-based proteins
There is no denying the diversity in plant-based protein sources that make the foundation for animal-free meats alternatives. From soy-based textured vegetable protein (TVP) that makes a fantastic swap for ground beef to soy curls that recreate the texture of shredded chicken to seitan, a wheat-based protein that provides a satisfying bite similar to meat, the number of plant-based proteins open a world of animal-free culinary possibilities.
Each plant-based protein responds differently to freezing and reheating, and it’s important to prepare them properly for optimal enjoyment. For example, frozen tofu develops a spongy post-freeze texture, which home cooks can use to their advantage. Thaw it completely, either overnight in the fridge, in a hot water bath, or even in the microwave so long as you make sure the entire block of tofu has fully thawed on the inside. Press gently to remove excess moisture, and your tofu canvas is ready to transform into a satisfying nugget, tender, or simply be celebrated as is.
Given its dense texture, tempeh, a fermented soy product popular in Indonesian cuisine, maintains its integrity through freezing. Steaming it for five minutes or until completely thawed is a great way to prepare tender tempeh dishes. Seitan also benefits from moisture when reheating from frozen. For succulent results, thaw it partially, then finish in a flavorful broth or sauce, allowing it to simmer until heated through. This method prevents the rubbery texture that can develop when reheated too quickly.
If you have frozen dehydrated proteins like TVP, soy curls, or pea protein crumbles, add them directly to soups, stews, and sauces to rehydrate and absorb flavors seamlessly. For most commercial plant-based meat products like Beyond Meat (made from pea protein) and Impossible Foods, you can either defrost the protein overnight in the fridge or cook directly from frozen, making last-minute weeknight meals easy.
