Preheat oven to 350°F. To a small saucepan add rice, 2 ½ cups water, and a pinch of salt. Bring to a boil and reduce heat to low. Cook, covered, until all water is absorbed and rice is tender, about 30 to 35 minutes. Turn off heat, leave covered for 5 minutes, and then fluff with a fork.
Place almonds on a baking sheet and toast in the oven until fragrant and golden brown, about 6 to 8 minutes. Drain the tofu and press between paper towels to remove excess moisture. Cut tofu into 1 inch cubes. In a large bowl, toss tofu with ½ of the Indian spice blend. Peel and dice the onion and ginger. Mince the garlic.
Place a large nonstick skillet over medium-high heat and add 2 tbsp oil. Once hot, add the tofu and cook, turning occasionally, until all sides are browned, about 5 to 6 minutes. While the tofu is cooking, rinse and dry the cauliflower. Cut into smaller florets. Once tofu is cooked, transfer to a plate and set aside.
Return the same skillet to medium-high heat and add 2 tbsp oil. Once hot, add the onions, ginger, and garlic and cook, stirring frequently, until lightly browned, about 7 to 8 minutes. Add the remaining spice mixture and cook until fragrant, about 30 seconds. Add tomatoes and their juice, coconut milk, and lower the heat to medium. Simmer until sauce is slightly thickened, about 7 to 8 minutes.
Pour the sauce into a blender and blend on high until smooth. Return the skillet to medium heat and add 1 tbsp oil. Add the cauliflower florets and as much or as little of the red pepper flakes as you’d like and cook until cauliflower is slightly softened, about 2 to 3 minutes. Add masala sauce and tofu to the skillet, and simmer until cauliflower is tender, about 3 to 5 more minutes.
Stir the peas into the sauce and season with salt and pepper. Divide brown basmati rice between large plates and top with the tofu tikka masala. Garnish with toasted almonds. Enjoy!