Mexican Tofu Burritos

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Oxmoor House


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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

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