Tex-Mex Tofu Burritos

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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

1/2 teaspoon ground cinnamon

2 teaspoons cider vinegar

2 teaspoons vegetable oil

1 cup sliced onion, separated into rings

1 cup (3 x 1/4-inch) julienne-cut red bell pepper

1 cup (3 x 1/4-inch) julienne-cut zucchini

1/2 cup corn, black bean, and roasted-red pepper salsa (such as Jardine's)

1/4 teaspoon salt

4 (8-inch) fat-free flour tortillas

1/4 cup sliced green onions

1/4 cup low-fat sour cream

1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

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