Tofu Vegetable Spread

1 pound tofu, roughly cubed
2 tablespoons mayonnaise or yogurt
1/4 cup warm chicken bouillon
3 tablespoons minced onion
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 teaspoon garlic powder
2 small carrots, cut in chunks
2 ribs of celery, cut in chunks
2 sun dried tomatoes, drained
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon seasoned salt (or Mrs. Dash)
1/4 teaspoon pepper
Pinch of cumin
1 tablespoon balsamic vinegar
1 bell pepper, roasted and minced (optional)

Put everything in a food processor. Process to egg salad consistency. Adjust seasonings. Refrigerate.

Good served as a sandwich using black bread and bean sprouts.