Wash all your fresh ingredients. Thinly slice a cucumber and place slices in a mixing bowl. Dice tofu and carrots into small pieces.

Layer cucumber slices at the bottom of a jar or bowl, followed by diced tofu, edamame, and carrot pieces, finishing with spring onions.

In a separate small bowl, mix vegan cream cheese and vegan mayo until smooth. Add Sriracha, chili oil, and soy sauce and stir well.

Drizzle the dressing over the layered vegetables in the jar or bowl.

Sprinkle sesame seeds and nori flakes on top of the salad.

Seal the jar or cover the bowl and refrigerate for at least 1 hour.

Shake the jar gently before serving, or pour into a bowl for a delightful meal.