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 rice is tender.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
In a mixing bowl, toss the cubed tofu with ground cumin, ground coriander, ground turmeric, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
Add the seasoned tofu to the skillet and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth and creamy. Add more water if needed to reach a drizzling consistency.
Divide the cooked rice evenly among four bowls.
Top each bowl of rice with the spiced tofu, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and mint.
Drizzle the tahini sauce over the bowls before serving.