Pat tofu dry; cut into 1/2-inch (1 cm) cubes. Set aside.
In skillet, heat oil over medium heat; cook onion, garlic, cumin, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes.
Add tofu cubes, green and jalapeño peppers, and tomatoes; cook until peppers are softened, about 4 minutes.
Spoon about 1 cup (250 mL) of the tofu mixture along centre of each tortilla; sprinkle with 1/4 cup (50 mL) of the cheese. Fold up bottom edge, then sides; roll up.
Bake on greased rimmed baking sheet in 400°F (200°C) oven until golden and cheese is melted, about 15 minutes. Cut diagonally into halves.