Heat oven to 180 C. Press excess water from tofu and place on a lined baking tray. Season generously with salt and drizzle with oil. Place in oven and bake until golden ~ 15 mins.
Meanwhile, place mustard, honey, turmeric, coconut milk a teaspoon of salt into a large high sided fry pan over med-high heat and whisk to combine. Reduce for 15 mins.
Place beans and tomatoes into the broth and cook until beans are tender.
Add cooked tofu to the pan and squeeze lime over top. Taste for seasoning and adjust salt.
Serve over a bed of rice and scatter with coriander. Done!