Although using tofu that has been frozen, then thawed is a great trick to make tofu more chicken-like in texture, it is not good to use in sauces or vegan cheese recipes. This is because the act of freezing, then thawing tofu causes all of the excess moisture to drain out of the tofu. If we were to use a frozen, then thawed block of tofu in this tofu mozzarella recipe, the cheese would be lacking that creamy texture as well as the moisture. Save frozen tofu for recipes like my 30 Minute Crispy Peanut Tofu or Sticky Vegan Orange Chicken.