PURPOSE: To obtain the titled bean curd having keeping quality without water separation properties due to the surfaces of grains covered with oil films, by adding a coagulating agent to a soybean milk or soybean protein paste, injecting the resultant mixture into a heating oil to coagulate the soybean milk or soybean paste into grains.

CONSTITUTION: A coagulating agent selected from a Ca salt, Mg salt and glucono-δ-lactone is added to a soybean milk or soybean protein paste obtained from whole soybeans or defatted soybeans, and the resultant mixture is then injected into an oil heated at 75W140°C and coagulated to give the aimed bean curd containing 6W15% protein solid and having surfaces covered with oil films.

USE: Spreads for salad toppings, breads, etc.