Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, thinly slice cilantro stems.Add plant-based protein, cilantro stems and half the garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add patties. Pan-fry until golden, 3-4 min. Remove from heat. Transfer patties to a plate.

Meanwhile, cut half the lemon into wedges (whole lime for 4 ppl).Roughly chop cilantro leaves. Roughly chop spinach.Cut tomato into 1/2-inch pieces.

When patties are done, with the pan still off heat, stir in cream cheese, half the tikka sauce (use all for 4 ppl) and 1/4 cup (1/2 cup) water.Return the pan to medium. Bring to a simmer, stirring often to combine.Once simmering, stir in tomatoes. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min.Add spinach. Cook, stirring often, until wilted, 1 min. Season with pepper and remaining garlic salt.

Return patties to the pan. Gently stir to warm through, 1 min. (TIP: If sauce gets too thick, add water, 1 tbsp at a time, until you reach desired consistency.) Season with salt and pepper.

Add half the cilantro to the pot with rice, then fluff with a fork. (TIP: Add 1 tbsp [2 tbsp] butter, then fluff until melted, if desired.)Divide cilantro rice between plates. Spoon sauce over rice. Top with patties.Sprinkle with remaining cilantro. Squeeze a lemon wedge over top, if desired.