In a frying pan heat oil over medium heat and add onions. Cook for 3 minutes or until onions are golden. Add mushrooms and cook for another 10 minutes or until all the water has evaporated and the mushrooms are golden brown.
In a large salad bowl combine cooked mushrooms, semi dried tomatoes, rocket, basil leaves. Grate over tofu, sprinkle with pomegranate seeds and season to taste.
To serve lay out the crepe, place 2-3 tablespoons of the salad in the center and roll the crepe over to cover the filling. Enjoy!
Per serving: 184 KCALS | 13.2G FAT | 3.9G SAT FAT | 13.9G CARBS | 4G SUGAR | 7.6G FIBRE | 7.8G PROTEIN