Abstract: To optimize the processing technology of purple cabbage tofu and analyze the nutritional components, the purple cabbage lactone tofu was produced using the soy and purple cabbage as the main raw material. Three major factors affected the quality of tofu, including purple cabbage addition, GDL addition and solidification temperature, were optimized through a response surface model with the sensory score used as the response value. The optimum process conditions were:Purple cabbage was added with 25%, GDL was added with 0.18%, solidification temperature was 87℃, and the sensory score was 86.40 score.The color of the production was purple, moderate hardness, delicate taste, and it had the aroma of ordinary tofu and the sweetness unique to purple cabbage. The purple cabbage tofu had a water content of 79.98%, a protein content of 7.70%, and a fat content of 29.95%. It contained 8 kinds of essential amino acids required by the human body, accounting for 46.30% of all amino acids. The threonine content was the highest, and the lysine content was the smallest, which was the first limiting amino acid.