In that he says that eating too much soy protein could lead to higher levels of the hormone IGF-1 levels (Insulin-like Growth Factor 1). High levels of this hormone are associated with several cancers, included breast cancer and prostate cancer. Meat/egg/dairy eaters wind up with higher IGF-1 levels, but plant-based diets it tends to be less of a concern.
He states:
"Five to ten servings per day increased IGF-1 levels, but two to three servings did not."
@cdlara381 For my tofu, and most other firm tofu blocks I've seen, a serving is usually 85g. That comes out to 1/4 of the tofu block, though block sizes varies so that might not be so helpful.
How many grams of protein that gives will depend on the firmness of the tofu, with the firmer giving considerably more protein than softer tofu.
The kind I eat is extra firm and gives 14g of protein per serving, whereas the same brand sells a soft tofu which only gives 4.5g of protein for the same serving size.
OP says Dr Gregor advised no more than 25g of soy protein per day, so that would be around 3 servings of medium firmness tofu.
@cdlara381 From what I have read, soy is the only plant-based protein that creates any concerns in studies about the IGF-1 rates. I can't find why exactly this is, but mentions here and there indicate that it's due to the soy protein structure resembling animal protein structure more than other plants.
@anonymous00000001 Well that’s interesting, so basically seitan would be good but, most seitan in my store is loaded with sodium too and it’s not the tastiest thing without using oil, or idk how to cook it
@cdlara381 I thought someone above commented that it's a similar situation with vital wheat gluten. And you should try making seitan yourself, you can do it!
@cdlara381 That's what someone else said, I have no idea but I'm going to look into it. I'm kind of leaning into not caring though lol I've already sacrificed so much these last 8 years
@cdlara381 Would you use about that much to make up your tofu scramble?
If you are worried about excess soy but still want to enjoy tofu, you could make tofu from an alternative legume. It's generally soybean but it doesn't have to be. You can make it at home really easily from virtually any legume, from split peas to lentils to chickpeas.