Tex-Mex Tofu Burritos

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