Wash and thinly slice 2 to 3 cucumbers into rounds or half-moons. Julienne 1 large carrot and slice half a red onion into strips. Cube 1 block of tofu and bake at 400°F (200°C) for 25 minutes after seasoning with soy sauce.

In a medium bowl, whisk together 4 tablespoons of vegan cream cheese, 2 tablespoons of vegan mayo, and 1 teaspoon of Sriracha until smooth. Drizzle in 1 tablespoon of soy sauce and 1 teaspoon of chili oil.

Layer the salad in a jar or bowl, starting with sliced cucumbers at the bottom, then adding sliced onions, crispy tofu, shelled edamame, and julienned carrots. Top with diced avocado.

Pour the dressing over the layered ingredients and sprinkle with sesame seeds and optional nori flakes.

Seal the jar or cover the bowl and refrigerate for at least 30 minutes.

Shake the jar well before serving or pour into a bowl. Serve over rice or chilled noodles.