Thinly slice the green onions, finely dice the zucchini, and (wearing gloves) de-seed and mince the jalapeno pepper. Crumble the tofu finely using a fork in a bowl (no need to press). Halve or chop the tomatoes, depending on size.

Heat a nonstick skillet over medium-high heat and add the oil. Sautee the tofu until it is half-dry, then add the green onions, zucchini, and jalapeno. Sautee for 2 minutes, then add the spices and sautee 4-6 minutes more, until the zucchini is tender. Stir in the tomatoes and sautee until the tomatoes are hot, about 2 more minutes.

Spread guacamole on each of the tortillas, then spoon the tofu mixture down the center of each tortilla. Tightly roll and tuck.

Strongly consider halving this recipe. Or consider cooking all the innards then putting half of it aside for either a second go of the burritos or using the other half of the mixture for something else.