Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
In a bowl, toss the tofu cubes with ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, cayenne pepper, and 1/2 teaspoon salt until evenly coated.
Add the spiced tofu to the skillet and cook for 10-12 minutes, turning occasionally, until golden and crispy on all sides.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and 1/4 teaspoon salt until smooth and creamy. Add more water if needed to reach a drizzling consistency.
In a large bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and mint.
To assemble, divide the cooked rice among four bowls.
Top each bowl with the spiced tofu and the fresh vegetable mixture.
Drizzle the tahini dressing over each bowl before serving.