The invention discloses a bean curd coagulant and a method for making a bean curd by using the same. The bean curd disclosed by the invention is made by adding water, vegetable oil and other auxiliary materials into vegetable proteins which are directly used as raw materials. The method for making the bean curd comprises the following steps of: 1) mixing the vegetable proteins and the coagulant uniformly; 2) adding the auxiliary materials, cutting and mixing to form an emulsifier; 3) steaming and molding; and 4) packaging and storing. The coagulant is a mixture of transglutaminase and a synergistic agent thereof; after the coagulant comprising the transglutaminase is added, the produced novel bean curd is free of unpleasant odor, and has the characteristics of fragrance of a water bean curd, high protein content, low fat content, elasticity and good chewiness; and waste water and waste residues are not produced in a production process.