A kind of tofu with a strong antioxidant capacity was developed with black beans and carrots as the main raw materials. The processing conditions for black beans carrot juice tofu were optimized by orthogonal experiment with the texture properties, sensory evaluation, yield and water-retaining property as the indexes. The single factor experimental results indicated that the hardness and yield increased with the increase of black bean milk concentration and amount of coagulant. The glueyness, yield, water-retaining property were decreased with the increase of carrot juice quantity, the sensory acceptability was the highest when the additive amount was 15% (V/V）. The order of the factors affecting the antioxidant capacity was the ratio of bean to water>carrot juice quantity>amount of coagulant, respectively. The optimal process condition was: the ratio of bean to water 1∶5（W/V）, carrot juice quantity 15%（V/V）, amount of coagulant 0.8%（W/V）. Under this condition, tofu had the best antioxidant capacity.