1. Cut tofu into 3/4-inch cubes. Spread between layers of paper towels on a plate. Drain in refrigerator overnight.
2. Heat oven to 400 degrees F. Toss tofu cubes with 1 tbsp of the oil and 1/4 tsp of the seasoned salt. Spread onto a foil-lined sheet and bake at 400 degrees F for 20 minutes.
3. Meanwhile, heat remaining oil in a large, lidded skillet over medium heat. Add cauliflower, pepper and onion; sauté for 5 minutes. Sprinkle with remaining 1/8 tsp seasoned salt.
4. Stir in rice mix, tomatoes and 2 1/4 cups water. Bring to a simmer. Cover and reduce heat to medium-low. Cook 18 to 20 minutes. Uncover and gently stir in baked tofu and peas. Heat through.