Tex-Mex 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
• 1/2 teaspoon ground cinnamon
• 2 teaspoons cider vinegar
• 2 teaspoons vegetable oil
• 1 cup sliced onion, separated into rings
• 1 cup (3 x 1/4-inch) julienne-cut red bell pepper
• 1 cup (3 x 1/4-inch) julienne-cut zucchini
• 1/2 cup corn, black bean, and roasted-red pepper salsa (such as Jardine's)
• 1/4 teaspoon salt
• 4 (8-inch) fat-free flour tortillas
• 1/4 cup sliced green onions
• 1/4 cup low-fat sour cream
• 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

1. Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add 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, sour cream, and cheese; roll up.

light tofu, ground cumin, chili powder, ground cinnamon, cider vinegar, vegetable oil, onion, red bell pepper, zucchini, corn, salt, flour tortillas, green onions, lowfat sour cream, cheese

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