Mexican Tofu Burritos

• 1 (10.5-ounce) package extra-firm light tofu, drained and cut into 1/2- inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons cider vinegar
• 2 teaspoons vegetable oil
• 1 cup sliced onion (about 1)
• 1 cup chopped red or green bell pepper (about 1)
• 1 cup chopped zucchini (about 1)
• 1/2 cup chunky salsa with cilantro
• 1/4 teaspoon salt
• 4 (8-inch) low-fat flour tortillas
• 1/4 cup sliced green onions
• 1/4 cup low-fat sour cream
• 1/2 cup (2 ounces) pre-shredded reduced-fat Monterey Jack cheese

1. Sprinkle tofu with cumin, chili powder, and vinegar. Toss gently to coat; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add 1 cup onion; saute 2 minutes. Add bell pepper and zucchini; saute 4 minutes. Stir in tofu mixture, salsa, and salt; cook 2 minutes, stirring occasionally. Remove from heat.
3. Warm tortillas according to package directions. Spoon about 3/4 cup tofu mixture down center of each tortilla. Top with 1 tablespoon each of green onions and sour cream, and 2 tablespoons cheese; roll up.

light tofu, ground cumin, chili powder, cider vinegar, vegetable oil, onion, red, zucchini, chunky salsa, salt, flour tortillas, green onions, lowfat sour cream, cheese

Taken from www.myrecipes.com/recipe/mexican-tofu-burritos (may not work)