My family tends to eat a lot of Mexican and Eastern European food, and I like to make healthier versions of things - and now to utilize the leftovers for bentos. Here's a fave of ours. Tofu Pumpkin Potato Scramble (AKA Veggie Chorizo!) 4 Potatoes, cooked (I usually microwave them, but if I have time I roast them.) 1 Can of Pumpkin Puree 1 Package of Tofu - Firm and Crumbled! 2 TB Achiote Seasoning (This comes in little boxes in Hispanic Markets - I like El Mexicano, it costs less than a dollar) 2 TB Mexican Oregano 2 TB Chili Powder Salt and Pepper to taste Oil - or a good nonstick pan! (my choice) Chop up the potatoes into bite size pieces. Brown them in your skillet, then add in everything else, and keep on low for a while to evaporate moisture and to let the flavors meld together into a blissful but funky looking dish. Feel free to add shredded cheese, eggs, sour cream, whatever. Yeah....it may look a bit funny, but it is oooh so tasty. I'm actually packing some tomorrow with some black beans, brown rice, salsa and veggies. Whoopee!