PURPOSE: To obtain a delicious bean curd-like food having high nutritive value, by adding calcium sulfate and glucono delta lactone to whole milk powder containing whey protein or egg white, dissolving the mixture in warm water, and solidifying the solution.

CONSTITUTION: A mixture of whole milk powder and whey protein prepared from cheese whey is used as a main raw material, and mixed with proper amounts of calcium sulfate and glucono delta lactone in powdery form as coagulants. The mixture is dissolved in proper amount of warm water in use, heated at 80W90°C, and cooled to obtain a solidified product. The same result can be attained by using egg white in place of the whey protein. Since cow's milk contains only about 3% of protein, a further firm gel texture can be attained by adding defatted milk powder as a part of the raw material for increasing the protein content. The same result can be attained by using defatted milk powder in place of cow's milk, and when defatted milk is used as a part of the raw material, the result same as cow's milk can be achieved even in the case of using egg white powder or whole egg powder in place of whey protein.