Which ones? I've yet to encounter a recipe with eggs where I couldn't satisfyingly sub in tofu, mung bean liquid (Such as Just Egg) or starch+tapioca replacer (Such as this) depending on the egg preparation.
Tofu is good for scrambles.
Mung bean is good for frying.
Stratch+tapioca is for baking.
I used to get Bob's Red Mill brand TVP from Safeway but it disappeared from their shelves a few months ago (Tried multiple locations) and hasn't cone back. Considering that it's basically just soy and pulses, and also that Safeway still carries the rest of the Bob's Red Mill lineup, it does feel suspiciously intentional.
It is our business though, because when all those omnis come down with the latest zoonotic bird flu they endanger the entire population. And if the population did actually opt for tofu scrambles you just know that the industry would jack up the price of our cheap tofu.
Not to even mention, if you're vegan then factory farming is always your business, ideologically speaking.
Not so much fed with produce, but fed with alfalfa and soy feedstock grown on vast amounts of arable land that could and should be used to grow produce instead, for sure.