Rinse the basmati rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a medium saucepan and bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
While the rice cooks, press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
In a small bowl, combine ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, cayenne pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until golden brown.
Sprinkle the spice mixture over the tofu and toss gently to coat evenly. Cook for an additional 2 minutes, then remove from heat.
In a large bowl, combine the cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, and chopped mint. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently.
To make the tahini sauce, whisk together tahini, fresh lemon juice, minced garlic, 1/4 cup water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.
To assemble the bowls, divide the cooked rice evenly among four bowls. Top each with the spiced tofu and the fresh vegetable mixture.
Drizzle the tahini sauce over each bowl before serving.