PURPOSE: To obtain a frozen tofu (soybean curd), containing an ink of a cuttlefish and improved in taste and nutrients and improved in transportation and preservation for a long period by including the ink of the cuttlefish which is a marine product in a vegetable tofu.

CONSTITUTION: A frozen tofu T' containing an ink of a cuttlefish is prepared from a tofu containing an ink 2' of the cuttlefish. Since the tofu T containing the ink 2' of the cuttlefish is excellent in both aspects of taste and nutrients, a somewhat hardened tofu T is thinly cut and directly frozen with a refrigerator set at about -10°C for 1 to 2hr and directly placed in a place kept at -1 to -2°C for 3 weeks. That is, the operations are called Moya in Japanese. After completing the Moya, the frozen tofu is thawed. The tofu T in a spongy state is then compressed, dehydrated and dried with a dryer by heating and ventilation. The resultant tofu is subsequently treated with ammonia gas.