We've combed the West for the very best flavor experiences, all worthy of a culinary pilgrimage
In the bright, sparkling-clean facility, you’ll watch workers turn soybeans into soymilk and coagulate and press the curd into sweet, delicate-tasting blocks of tofu (the process is similar to making cheese). You’ll also see them make yuba—the prized, tender skin that forms on top of heated soy milk—and hang it from racks like handkerchiefs on a clothesline. Best of all, you’ll get to taste these and ready-to-go salads and other products and buy them to take home if you like. So bring a cooler!