Start by thoroughly washing the cucumber under cold water. Using a sharp knife, thinly slice the cucumber into rounds or half-moons, about 1/8 inch thick. Layer the sliced cucumbers in a clean jar, gently pressing them down as you go to compact the layers.

Finely chop the spring onion and add it over the cucumber layer. Cut the tofu into small cubes, pressing out any excess moisture. Place the tofu cubes on top, followed by the shelled edamame and finely grated carrot.

In a medium mixing bowl, combine the vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth and creamy, adjusting the spice as needed.

Pour the creamy dressing over the layered vegetables in the jar, allowing it to seep down, and save some dressing for drizzling on top after serving.

Sprinkle sesame seeds and nori flakes on top for texture. Ensure everything looks vibrant and inviting before sealing the jar.

Screw the lid tightly on the jar and place it in the refrigerator. Chill for at least one hour, or overnight for best flavor.

Before serving, give the jar a gentle shake to distribute the dressing evenly throughout the salad.