SOY HAS BEEN CULTIVATED FOR CENTURIES IN ASIA, and since 1765 in the United States. Yet, Americans remain forever on the verge of embracing the legume in all its forms — particularly the solid brick known as tofu. “It's never an easy sell to get someone to try something that might look unappetizing, and the texture is what the new user has to get over,” said Cindy Silver, corporate nutritionist for Lowes Foods, a Winston-Salem, N.C.-based supermarket chain. The United States is the ...

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