So since my weightloss surgery (about 11 months ago) I've become pretty much vegetarian. I eat meat occasionally, but my body doesn't really tolerate meat the way it should - and I can only eat about 2 ounces max of any meat before I feel so full to the sick point. Because of this, I began experimenting with tofu - and I tolerate tofu very well. I can eat more tofu than I can meat - most likely because it's so soft and easily digested. Questions: I want to become more educated on the pro's and con's of soy protein. Why is soy protein good for you? Is it better for you than meat? Worse than meat? Equal to meat? Will I be deficient in something for eating mostly tofu? What are the pro's and con's of soy protein in comparison to meat protein?