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!