• Combine rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt in 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 the pot from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• While the pan heats, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with pepper and remaining garlic salt.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. 
• Transfer to a plate, reserving fat in the pan. 

• Meanwhile, on a clean cutting board, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
• Cut tomato into 1/2-inch pieces.
• Roughly chop cilantro.

• Reheat the pan (from step 2) with reserved fat over medium-high.
• Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.
• Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water.
• Cook, stirring often, until cream cheese melts and sauce comes to a simmer.

• Once sauce is simmering, return tofu to the pan.
• Cook, stirring occasionally, 3-4 min.
• Add spinach and 1 tbsp (2 tbsp) butter.
• Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.

• Add half the cilantro to the pot with rice. Fluff rice with a fork.
• Divide rice between bowls. Top with tofu and spinach tikka.
• Sprinkle remaining cilantro over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.