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 heat to low, cover, and simmer for 15 minutes or until the water is absorbed and 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, prepare the tofu by patting it dry with paper towels to remove excess moisture.
In a medium bowl, combine the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Add the tofu cubes to the spice mixture and toss gently to coat evenly.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Add the spiced tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove the tofu from the skillet and set aside.
In a large bowl, combine the cherry tomatoes, diced cucumber, red onion, chopped parsley, and chopped mint.
In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, and 1/4 teaspoon salt until smooth and creamy.
If the dressing is too thick, add more water, one teaspoon at a time, until desired consistency is reached.
To assemble the bowls, divide the cooked rice evenly among four bowls.
Top each bowl with the spiced tofu and the fresh vegetable mixture.
Drizzle the tahini dressing generously over each bowl before serving.