This recipe offers a plant-based twist on the traditional Jewish dish brisket using king trumpet mushrooms and tofu to mimic the texture and flavor of beef.

The recipe provided is for a Pomegranate Lentil Tabbouleh salad that serves 4 to 6 people and can be prepared up to 3 days in advance.

Jake Cohen's debut cookbook, "Jew-ish," combines traditional Jewish recipes with modern twists, making them accessible and approachable.