Rinse off head of cauliflower and cut off the green leaves and most of stems. Drain well. Cut into little florets. Place a handful of cauliflower florets into the Vitamix container (about a cup or so) and put the lid on. Turn the machine on to variable speed 2 and press the cauliflower into the blades with the tamper. After about 5 seconds the cauliflower should be in little rice shapes. Repeat in small batches until the whole head is riced.
Whisk together tofu marinade, set aside. Cut well-drained tofu (make sure to press into paper towels) into cubes.
Heat coconut oil in a large skillet over medium high heat. Add in onions and garlic and sauté until onion soften, about 3 minutes.
Add in carrots, and cook until carrots become tender, about 4 minutes.
In a separate skillet, heat coconut oil, add tofu, and cook for a few minutes per side until a slight crust forms.
Stir in zucchini, cauliflower and tamari into the skillet with the carrots and onions, and cook while stirring frequently for about 8 minutes.
Add marinade to the skillet with the tofu and let cook down a bit.
Add in the prepared egg whites with the cauliflower, and cook until egg whites are heated through, about 2 minutes.
Garnish with green onions and sriracha before serving.