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.
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...
So for example, fava beans are called high protein. 200g of fava beans has 220 calories, 15g protein, and a digestibility of 0.55. 200g of chicken breast has 220 calories, 46g of protein, and a digestibility of 1.08. You're getting about 6x as much protein in the chicken breast there. If somebody wants to maintain a relatively high protein diet, they're simply not going to be able to do that on a vegan/vegetarian diet unless they just start downing endless protein powder shakes.
[1] - https://en.wikipedia.org/wiki/Digestible_Indispensable_Amino...