It gets cold when it is frozen

definitely changes the texture, based on the coagulant used in the tofu production. It's not bad at all though, it's often done deliberately to imitate a more meaty texture.

You can cook with normally, but it might be a little more prone to crumbling

You will inevitably forget to take tofu out prior to using it and it won't have time to thaw before dinner time.

When I've froze my tofu it drew the water out of it and turned it into sorta like Cotija cheese. Like the texture but without as much of the crumbling but it's even more firm tofu.

It's great for soups or anything saucy since the tofu turns into a greater flavor sponge with all its little holes and stuff.

I freeze all my tofu, have about 20lbs in my freezer right now as it was on sale at Costco last week. I don't have an issue with it crumbling

I wish we could follow threads because I'm keen to learn. Will just comment for later

People go out of their way to freeze tofu because it makes it firmer. I have never done it myself because I don't like too-firm tofu. So if you like extra firm tofu, it might be a good choice for you.

Tofu generally keeps a really long time if you keep unopened though. Like the tofu I buy is dated over a month from the date of purchase. So I don't think freezing for preservation is necessary unless we're talking, like, buying a year's supply at a time, and there definitely wouldn't be enough room in my freezer for the amount of tofu I eat in a year lol.

Marx didn't consider human nature when freezing tofu

IDK, I would experiment with a block squeezed/drained of water, and one with the normal water content? that seems like it would change texture a lot on defrosting and tell you which you want

if you can put a truck radiator fan inside your freezer you can make stuff freeze faster and that'll preserve texture better