Slice the cucumber into uniform, bite-sized pieces and place them in the bottom of your jar or bowl.

Layer the sliced red onion on top of the cucumbers, then add diced tofu, edamame, grated carrot, and chopped spring onions.

In a mixing bowl, combine vegan cream cheese and vegan mayonnaise. Stir until smooth, then add sriracha, chili oil, and soy sauce.

Spoon the dressing over the layered vegetables, ensuring even coverage.

Sprinkle toasted sesame seeds and nori flakes on top, then refrigerate for at least 1 hour or overnight.

Give the jar a gentle shake before serving and enjoy directly or transfer to a serving bowl.