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
How to Make It
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.