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 medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, in a medium bowl, toss the tofu cubes with 1 tablespoon olive oil, ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, cayenne pepper, and 1/4 teaspoon salt until evenly coated.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the seasoned tofu cubes and cook for 8-10 minutes, turning occasionally, until golden brown and crisp on all sides.
In a small bowl, whisk together tahini, lemon juice, minced garlic, 1/4 cup water, and salt to taste until smooth and creamy. Add more water if needed to reach desired consistency.
In a serving bowl, layer the cooked rice, then top with the spiced tofu cubes.
Add diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and mint on top of the tofu and rice.
Drizzle the tahini sauce over the bowl before serving.