The present invention relates to a method for manufacturing functional bean curd by adding additives to the bean curd. The method comprises: grinding beans, namely soy beans soaked in water and heating the crushed soy beans and, then adding seaweed powder, having enough minerals and dietary fiber and being low in calories, and spice powder, increasing a taste and a flavor with a unique savor, to the soy beans when solidifying the ground soy beans in a soft bean curd form, thereby enabling a user to take in various nutrients contained in the seaweed besides the nutrients contained in the beans, whereas removing a fishy taste unique to the beans and visually stimulating appetite. In addition, the present invention comprises: a preparation step of cleaning the beans and soaking the beans in water； a grinding step of adding water to the soaked beans and grinding the soaked beans using millstones or a grinder； a primary filtering step of removing the husk of the ground beans to generate bean slurry； a heating step of heating the primary bean slurry； a secondary filtering step of removing bean dregs and residues from the heated primary bean slurry to generate secondary bean slurry； a solidifying step of adding a solidifying agent, the seaweed powder and the spice powder to the secondary bean slurry to solidify the bean slurry in the soft bean curd form； and a forming step (S70) of pressing the secondary bean slurry with the soft bean curd form to form the bean curd in a regular shape, wherein the seaweed powder is made from any one among green laver, seaweed fulvescens and Hizikia fusiforme, and the spice powder is made from any one among basil, oregano, sage, thyme, and peppermint.본 발명은 두부에 첨가물을 첨가하여 기능성 두부를 제조하는 방법에 관한 것으로서, 물에 불린 대두 즉, 콩을 분쇄하고 가열한 후 순두부의 형태로 응고시킬 때 무기질과 식이섬유소가 풍부하고 칼로리가 적은 해초분말 및 특유의 향으로 맛과 풍미를 더할 수 있는 향신료분말을 첨가하여 콩이 가진 영양성분 이외에 해초에 포함된 다양한 영양성분을 함께 섭취할 수 있는 한편, 콩 특유의 비린 맛을 제거하고, 시각적으로도 입맛을 자극할 수 있는 기능성 두부의 제조방법에 관한 기술분야가 개시된다.또한 본 발명은 콩을 세척하여 물에 불리는
