Tofu Shepherd's Pie

Preheat oven to 400F.

Cook potatoes, covered, in a large saucepan in enough boiling water to cover for 12 to 15 minutes or until tender; drain. Place the potatoes, tofu, milk, butter, and 1/2 teaspoon salt in a food processor. Cover and process until smooth; set aside.

Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, bell pepper, and garlic; cook until just softened and moisture has evaporated. Add tomatoes, curry powder, the remaining 1/2 teaspoon salt, and the ground pepper. Stir to combine. Add chicken broth and bring to a boil. Combine cornstarch and the water in a small bowl. Add to the vegetable mixture. Cook and stir until thick. Cook 1 minute more. Remove from heat and set aside.

Divide the vegetable mixture between six 12- to 16-ounce ramekins. Top with broccoli. Spread the mashed potato mixture evenly over the vegetables. Sprinkle each serving with paprika. Bake about 15 minutes or until heated through.