Heat one tablespoon of the olive oil in a large, nonstick pan. Add the diced onion and cook over medium heat for 10 minutes, until translucent.

Crumble the tofu into a medium-size bowl. Add the cooked onion, parsley, diced sun-dried tomatoes, pomegranate molasses, salt, cinnamon, and baharat and mix well.

Using the same pan, heat one tablespoon of olive oil. Add the tofu mixture and cook over medium-high heat for 10 minutes, stirring occasionally. Transfer to a bowl and set aside.

In the same skillet, heat the remaining 1/2 teaspoon of olive oil. Add the pine nuts and toast for one to two minutes, stirring frequently and watching carefully to prevent them from burning. Remove from the heat and set aside.

Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Brush each spring roll wrapper on both sides with vegetable oil. Cut each wrapper in half and fold each half into a square (you will end up with 18 squares).

Spoon a heaping tablespoon of tofu mixture into the middle of each wrapper square, lightly pushing it down so it almost covers the surface of the wrapper.

Sprinkle the toasted pine nuts on top and transfer to the lined baking sheets (nine per sheet). Bake for 12 to 15 minutes, or until golden brown.