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, then fluff with a fork.
While the rice cooks, cut the pressed tofu into 1-inch cubes.
In a small bowl, mix ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, salt, and black pepper.
Toss the tofu cubes gently with 1 tablespoon olive oil and the spice mixture until evenly coated.
Heat 2 tablespoons olive oil in a large 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.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1/4 cup water until smooth. Add salt to taste. If the sauce is too thick, add more water, one tablespoon at a time, until desired consistency is reached.
In a large bowl, combine cherry tomatoes, cucumber, 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 sauce generously over each bowl.
Serve immediately and enjoy your Middle Eastern tofu rice bowl.