PURPOSE: To obtain a milk-containing TOFU (soybean curd) having a high nutritive value and unconventional new flavor by mixing soybean milk with a coagulant and coagulating the soybean milk.

CONSTITUTION: Soybean milk is mixed with a coagulant, coagulated while being heated, then cooled and cut to a desired size to form bean curd. In this case, the mixing ratio of the soybean milk to the milk, as desired, can be changed to vary a nutritive value or flavor. Milk of various animals can be selected without limiting the milk to cow's milk. Furthermore, the temperature of heating for coagulation is not different from that in producing conventional bean curd.