Curry Cashew Tofu Bake

In a large-size skillet, bring the coconut milk and curry powder to a boil.
Reduce to a simmer.
Add the mushrooms and crumbled tofu.
Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
Slowly add the cornstarch slurry, mix well, and cook for 3 to 5 more minutes, or until thickened.
Remove from the heat, and let cool.
Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare an 8-inch square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
Set aside.
In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
Spread the dough in the bottom of the dish, pressing into the corners.
Layer the bean and onion mixture on top of the dough.
Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
Remove from the oven, and let cool for about 10 minutes before serving.