Carefully place the silken tofu in a fine mesh sieve lined with kitchen paper or a clean tea towel. Leave over the sink or a bowl to drain.
Meanwhile, in a frying pan (skillet), saute the onion in a little olive oil until it starts to soften. Add the mushrooms and continue cooking until they start to brown, stirring regularly. Stir in the the red pepper and ground turmeric and continue cooking for a minute or so.
Add the drained tofu to the pan and mash with the a wooden spoon to scramble it. Sprinkle in the garam masala and black salt and stir through.
Continue cooking for a couple of minutes until the liquid has cooked off, stirring regularly. Taste test and add a touch more garam masala or salt, if desired.
Serve on warm toast. Any leftovers can be stored in the fridge for a couple of days.