The invention discloses a method for producing nutritious and health-protecting Spirulina bean curd. The nutritious and health-protecting Spirulina bean curd has good palatability, fine texture, low cost, rich nutrition, resistance to breakage and mildew, and convenience for package, storage, carrying or transport. The method comprises the following steps: soaking soybean, adding Spirulina, blending with water, filtering off residues, boiling, adding a stock, extrusion-molding, demoulding, salting, boiling, sun-drying, sterilizing, bagging and sealing, boiling, and quick-cooking down to room temperature. The Spirulina is pre-treated by soaking, washing and pulverizing with a pulverizer, 1-3 kg of Spirulina is mixed with rehydrated soybean and then blended together with water. The dried soybean is 12 kg. The stock refers to the squeezed liquid of bean curd during the previous production process. In the sun-drying procedure, the water content is controlled in the range of 20-30% and preferably the bean curd is green-yellow in color and has oily appearance. The Spirulina bean curd is vacuum-packaged and sealed.