Pat dry the tofu, and cut into cubes. Season with salt (optional) and pepper. In a large pot or wok, heat the 2 tsp. oil over medium-high heat and sear tofu on all sides until golden brown; set aside.
Add the cauliflower, mushrooms, peppers (seeds removed), squash, tomatoes, ginger(finely minced), garlic, soy sauce, sriracha and 2 cups of water to the pot or wok. Place the tofu on top and bring to a boil over high heat. Once boiling, reduce heat to medium-high and gently cook for 12 to 15 minutes.
Reduce heat to medium-low and remove all of the vegetables and tofu with a slotted spoon or skimmer into 4 serving bowls, putting an equal amount into each bowl.
Crack the eggs into the remaining cooking liquid, being careful not to break them. Simmer for 5 minutes. using a slotted spoon, remove the eggs from the liquid and arrange one egg on top of each vegetable and tofu bowl.
Stir the cilantro (coarsely cut) into the cooking liquid, and pour an equal amount of liquid over each bowl. Sprinkle each bowl with a 1/2 tablespoon of parmesan cheese, and serve hot.