Sprinkle tofu with cumin, chili powder, and vinegar. Toss gently to coat; set aside.
Heat oil in a large nonstick skillet over medium heat. Add 1 cup onion; sauté 2 minutes. Add bell pepper and zucchini; sauté 4 minutes. Stir in tofu mixture, salsa, and salt; cook 2 minutes, stirring occasionally. Remove from heat.
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.