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Pressed oyster mushroom steak, scrambled tofu and potato and kale hash

19 February 2020

Pressed oyster mushroom steak, scrambled tofu and potato and kale hash

Steak and eggs vegan style! Using oyster mushroom clusters from the famous smithy mushrooms pressed into a delicious ‘steak’ with tons of flavour and texture. This dish would work well on a cafe menu as a vegan breakfast/brunch option.

Prep & Cooking Time: 20 min  Servings: 2




  • 2 large oyster mushroom clusters (must be a cluster otherwise will fall apart whilst cooking)
  • 2 large maris piper potatoes - roughly diced into medium sized pieces
  • 1 red onion - diced
  • 100g curly kale - picked into leaves
  • 1 block of tofu (300-400g)
  • 100g vegan butter
  • Flavour magic smoke and spice seasoning
  • Turmeric
  • Salt
  • Black pepper
  • Vegetable oil  


Oyster mushrooms
Season the oyster mushrooms with the flavour magic smoke and spice seasoning an place in a frying pan on medium heat with a little oil, as it is cooking press down hard with another pan on the top, squashing the cluster as it cooks. Once coloured on one side flip over and repeat, turn the heat down to low to cook the mushrooms through.
Potato and kale hash
Par boil the potatoes in a saucepan of water with a little salt until soft, drain off and let steam dry for a couple of minutes. 

Place potatoes in a frying pan on a medium heat until you get a nice colour on them, add the red onion and kale and cook on low until soft, finish with some vegan butter and season with salt and pepper.








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Oliver Kay Produce - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay Produce - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

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Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD