PURPOSE: To obtain a soya protein food or bean curd imparted with unique taste and flavor and having enriched nutrient, by preparing a coagulant containing squeezed juice of one or more kinds of calcium-rich vegetables and using the coagulant in the preparation of the above food or bean curd.

CONSTITUTION: Calcium-rich vegetables such as lower leaf of kale or cabbage or leaf of radish are used singly or in combination and ground to obtain a pasty squeezed juice. The juice, its concentrate or its dried powder can be used as a coagulant. If necessary, the coagulant may be used in combination with other spicy vegetable or fruit juice to improve the taste and flavor of bean curd. A soya milk prepared by conventional bean curd preparation process is maintained at the optimum temperature and added with the above coagulant to obtain the objective product.