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; sauté for 2 minutes. Add bell pepper and zucchini; sauté 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.