Abstract: In this study, leisure dried tofu (LD-tofu) was prepared with the marinade treated with vitamin E (VE) and oxidation initiators (chlorophyl and 2,4-dimethylvaleronitrile), and the inhibitory effects of VE on the quality deterioration of LD-tofu were analyzed from the perspectives of nutritional composition, characteristic oxidation indicators, texture characteristics, intermolecular forces and microstructure. Compared the change trend of LD-tofu quality characteristics between initiators group and initiators+VE group, it was found that VE could effectively inhibit the oxidative loss of protein (18.69 g/100 g) and fat (12.97 g/100 g) of LD-tofu under storage for 45 d, and inhibit the early accumulation of POV (0.16 g/100 g) and TBARS value (1.38 mg/kg). The intermolecular force analysis showed that VE could stabilize the hydrophobic interaction of LD-tofu in the range of 0.20~0.22 in 0~45 d, and the protein gel structure network was relatively dense. The inhibitory effect of vitamin E declined rapidly, the protein content decreased to 15.46 g/100 g, the pores of protein gel increased significantly, and the POV, TBARS, anisidine and b^* values increased significantly in 60~90 d. The results showed that VE could be used for rapid intervention in the early stage of storage of LD-tofu caused by oil oxidation, and the inhibitory effect was weak or not obvious in 60~90 d. The research results can provide theoretical support for the expansion of VE application and the quality and safety control of LD-tofu.