The present study describes the feasibility of natural coagulants as an alternative to chemical coagulants in preparation of regular tofu. The general objective of this research was to investigate the best source among natural coagulants for making tofu i.e. fruits of Averrhoa carambola, Averrhoa bilimbi, and peel of Citrus limon in terms of physical, chemical, and sensory characteristics. The best concentration of calcium propionate to precipitate oxalic acid in Averrhoa carambola and Citrus limon peel each was 0.2% and for Averrhoa bilimbi fruit was 0.4%. The best temperature when the coagulant was added to the soymilk was 70°C for treated juices of Averrhoa carambola and Citrus limon peel, and 80°C for that of Averrhoa bilimbi. Based on the moisture content, tofu made from carambola, bilimbi, and lemon peel were comparable to regular tofu. Moreover, as the temperature increased, the protein content also increased. From the sensory evaluation, the most preferable tofu was made by Averrhoa carambola at70°C. The carambola tofu produced at 70°C had 33.06% yield (db), 81.54% moisture, 61.63% protein (db), 23.16% fat (db), 2.43% ash (db), 704.15 g hardness, 62.82 g firmness, and 33.31% springiness.Therefore, it had better texture as shown by the hardness value than tofu made by calcium sulfate. It also exhibited higher springiness and ash content than tofu made by using acetic acid as the coagulant at the same temperature.