Tex-Mex Tofu Burritos

Ingredients

 * 1 (10.5 ounce) package extra-firm light tofu, drained and cut into 1/2-inch cubes
 * 1/2 teaspoon ground cinnamon
 * 2 teaspoons cider vinegar
 * 2 teaspoons vegetable oil
 * 1 cup sliced onion, separated into rings
 * 1 cup julienne-cut red bell pepper
 * 1 cup julienne-cut zucchini
 * 1/2 cup corn, black bean and roasted red pepper salsa 1/4 teaspoon salt
 * 4 (8-inch) fat-free tortillas
 * 1/4 cup sliced green onions
 * 1/4 cup low-fat sour cream
 * 1/4 cup shredded reduced-fat Monterey Jack cheese

Directions
Place tofu in a shallow dish. Sprinkle with cumin, chili powder, cinnamon and vinegar. Toss gently to coat; set aside.

Heat oil in large nonstick skillet over medium heat. Add onion; sauté for 2 minutes.

Add bell pepper and zucchini; sauté for 4 minutes.

Stir in tofu mix, salsa and salt; cook for 2 minutes, stirring occasionally. Remove from heat.

Warm tortillas according to package directions. Spoon about 3/4 cup tofu mix down center of each tortilla. Top with 1 tablespoon each of green onions, sour cream and cheese; roll up.

Yields 4 servings.

Calories 231 Fat 6.7g Protein 10.1g Carb 31.8g Fiber 1.6g Chol 10 mg Sodium 794 mg