Wash the cucumbers thoroughly and slice them thinly into rounds. Lay the cucumber slices at the bottom of a large jar or bowl.

Add a layer of finely sliced red onion over the cucumbers, followed by small cubes of tofu. Sprinkle in the cooked edamame and top with shredded or julienned carrots. Finish with chopped spring onion.

In a separate bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce. Whisk until smooth and creamy.

Spoon the creamy dressing over the layered vegetables, trying to keep it near the top of the jar.

Sprinkle sesame seeds and nori flakes on top for added flavor. Seal the jar tightly or cover the bowl.

Refrigerate for at least 1 hour or overnight to allow flavors to meld.

When ready to serve, give it a gentle shake to mix the dressing before enjoying your salad.