Mix the vegetarian seafood flavored bouillon into the 1 1/2 cup boiling water, then add it to the textured soy protein. Add the kombu seaweed, if desired, and let stand 20-30 minutes until textured soy protein is reconstituted. Remove seaweed and drain any remaining liquid. Process textured soy protein in a food processor until it resembles flaked tuna. Add the remaining ingredients, adjusting the amounts according to personal taste. Chill in the refrigerator for at least one hour. Use as a sandwich spread or on vegan crackers.