Place the tofu, umeboshi paste, chives, parsley and tahini in a blender or food processor. Grind to a thick paste, not smooth and creamy. Leave the skin on the cucumbers, if not waxed. Peel, if waxed. Slice the cucumbers into 1/2" thick rounds. Using a melon baller, hollow out half the seeds and discard. Do not hollow out completely through. Stuff each cucumber with the tofu mixture. Arrange on a serving platter and garnish with red pepper and chopped olives.
Per serving - 180 calories, 11 g fat (50% calories from fat), 17 g protein, 8 g carbohydrate, 2 g fiber, 0 mg cholesterol, 319 mg sodium