Preheat the oven to 425°F. Combine the brown basmati rice, 1½ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Fluff brown rice with a fork.
Halve the lemon. Add the juice from the lemon and white miso paste to a medium bowl. Mix with a fork until well combined. Drain the Wildwood tofu, pat dry with paper towels, and cut into 1 inch cubes. Add the tofu to the bowl with the miso mixture and toss to coat. Set tofu paneer aside to marinate.
Trim 1 inch off the bottom of the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the broccolini is bright green and crisp-tender, about 5 to 7 minutes.
Peel and dice the onion. Peel and mince or grate the ginger. Slice the garlic. Place a large nonstick skillet over medium heat with 2 tsp vegetable oil. Once hot, add the onion, ginger, garlic, and a pinch of salt. Cook until the onion softens, about 3 to 5 minutes. Add the Indian spice blend and cook until fragrant, about 1 minute.
Add the fire roasted diced tomatoes and coconut milk to the skillet and cook until it comes to a simmer, about 2 to 3 minutes. Carefully transfer the sauce to a blender and blend until smooth. Return the sauce to the skillet and add the tofu paneer. Taste and adjust seasoning with salt and pepper. Cook until heated through, about 3 to 5 minutes.
Divide the brown basmati rice between large bowls. Top with tikka masala with tofu paneer and roasted broccolini.