Put wheat flour, oats, water in blender and mix well. Let sit for half an hour before cooking, as the batter will thicken a bit.
Pour about 1/2 cup of batter evenly to form a thin layer.Cook until a spongy, crepe like bread is formed.
Remove from heat and allow to cool.Put two generous tbsp. Tofu filling in the centre of each crepe and roll.
Serve warm (with tomato salsa on the side, if desired)
Tofu filling: Stir fry garlic and onion in oil. Add curry powder and tofu and cook, shaking pot delicately not to crumble tofu cubes.Add tomatoes, olives, stirring carefully to mix. Let stand for 10 minutes to blend flavours.