Source: Cooking Light

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

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; saut?for 2 minutes.

Add bell pepper and zucchini; saut?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