Prepare the Vegetables: Wash and dry the vegetables. Thinly slice the cucumber and julienne the carrot. Chop the red onion.

Layer the Ingredients: In a large jar or bowl, layer cucumbers at the bottom, then add red onion, tofu, edamame, carrot, and spring onions.

Make the Creamy Dressing: In a mixing bowl, combine vegan cream cheese and mayo until smooth. Stir in Sriracha, chili oil, and soy sauce.

Add the Dressing: Spoon dressing over the layered vegetables, ensuring it's applied evenly without making the bottom soggy.

Garnish with Seeds and Nori: Sprinkle sesame seeds and nori flakes over the top layer for added flavor.

Chill for Optimal Flavor: Refrigerate for at least one hour or overnight to allow flavors to meld.

Serve and Enjoy: Shake gently before serving. Enjoy directly from the jar or transfer to a bowl.