Tofu is an important protein source of Asian Food. The tofu from soybean and Sacha inchi (Inca Tofu) showed higher protein and antioxidant activities than the conventional tofu (100% soybean). One Serving size (60 g) of Inca tofu contained 152 kcal. The protein content of Inca tofu (10 g/100 g) was higher than the conventional tofu (6 g/100 g). The TPC, DPPH, FRAP and ORAC of Inca tofu were 198.33 mg GAE/100 g, 160.90, 433.94 and 7899.77 μmole TE/100 g, respectively. Moreover, the Inca tofu also showed the omega-3, omega-6, and omega-9 of 1.93, 5.36 and 2.05 g/100 g, respectively. The Inca tofu that packed in plastic pouch, vacuum-sealed and pasteurized could keep at least 4 weeks in refrigerator (4-5 °C).