[camel-cdr]

Eh, the difference isn't that big imo.

Tofu e.g. has DIAAS of 0.97 and ~18g protein per 100g (checked the one in my fridge). If you really need a lot of protein, you can just cook stuff with tvp, that usually has dry 50% protein, but I've seen also seen 75%. You basically hydrate it with water, add a bunch of spices cook, and eat it with whatever else you'd like.

I don't think there is a big difference for the average consumer, consider some processed stuff:

Protein/100g from the products on the rewe online store:

Vegan Nuggets: 9, 11, 3x13, 15, 17

Chicken Nuggets: 2x12, 13, 2x15, 16

Beef Burger: 17, 2x18

Vegan Burger: 10, 13, 2x14, 3x17

Salami: 3x21, 22, 23, 24, 25, 26

Vegan Salami: 2x8, 29, 32, 2x33

Reguarding DIAAS, soy and pea protein seem to be the most used and have 0.89 and 0.82 DIAAS respectively.

[somenameforme]

This depends on dietary preferences. I prefer not to touch processed stuff, vegan or not, because that also introduces a million other new health issues and variables. For instance even with something as simple as pea protein you're looking at countless viable issues depending on exactly how it was processed. There's an entire paper on it here. [1] That paper is painfully unreadable and I link to it only to emphasize the complexities involved in processing food.

My issue is pretty simple. A quick look around the world today, compared to how things were not that long ago, shows we're probably not only moving way too fast in terms of changing what we consume, but we also seem to be going very much in the wrong direction. So my main focus in diet is sticking with what worked in the past.

[1] - https://www.sciencedirect.com/science/article/abs/pii/B97818...