1B+ asians eat tofu as a regular ingredient and not as a "meat alternative missing any kind of taste, smell or texture." In fact, not only are there DOZENS of kinds of tofu with wildly different textures and flavors, but even within a category, brands have big differences. The Japanese eat tofu uncooked and cold, drizzled with sauces (soy i.e. more soybean product!) and spices (ginger) - it's called hiyayakko, it's delicious and available as an inexpensive appetizer in most japanese restaurants and sushi bars.

https://www.google.com/search?q=hiyayakko