I read your story about Afghanistan and failure of soybeans there. Well, I agree. Tofu is a ‘side dish’ in Japan and never popular as main dish thing. Its popularity and prevalence in USA is I think is lead by some forcefulness/attitude of American vegetarian/vegan culture.
But - then I wondered what about Edamame? Soybean’s greenish ‘cousin’. It is I think actually more popular than Tofu - in USA and worldwide and this phenomenon is something quite surprising to Japanese people too - we quite don’t understand why it is so popular. But we know it is very popular across USA, and also I read recently it is picking up in Latin America.
*Minor point: I don’t know how soy beans was introduced to Afghanistan. But recipe matters. Like, to get real decent and ‘woah’ quality soy milk, you really need people who know what they are doing. (Otherwise, it can just taste like inedible white powder mixed in water.) Tofu - likewise. It needs real professional handling to make it ‘good’. But still, even in Japan, tofu can never be a main star of a meal, it is a ‘healthy’ side item, and we love it - but solidly as a staple side thing.
*I also wonder, Yuba (Dried bean curd skin/Dried tofu skin) might have potential. Through drying process, it gains relatively attractive flavor and also texture. And it can be added to soup, or - anything. It has much better flavor than tofu, it tends to be able to go along with flavoring. (Tofu sometimes can be just ‘dense’ as sitting in the middle of everything like white tasteless cement block.) It can be fried easily, go with sour or hot/spicy flavor, it can be added to I think most of soup or stew kind of dishes (and turns out at least okay or acceptable.)
Just wondered any of this might help! (For Edamame, it has been really acquiring popularity across the world - to the surprise of Japanese people.)