Try as they might, Americans have a tough time embracing tofu. A staple of Eastern diets, it's still an uncommon sight on U.S. dinner tables. Taste isn't an issue, since it has no discernible flavor. But texture can be. Then, there's the ongoing debate about the general healthfulness and safety of soy.
Perhaps most important, consumers get turned off by the idea of coagulated legumes pressed into wet bricks.