Wash and thinly slice the cucumbers into rounds or half-moons. Julienne the carrots and thinly slice the onions. Set aside.

Press the tofu to remove excess moisture, cut into cubes, and cook in a non-stick skillet over medium heat with sesame oil for 5-7 minutes until golden brown.

In a medium bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth and creamy. Adjust heat if needed.

In a jar or bowl, layer sliced cucumbers, onions, crispy tofu, shelled edamame, and julienned carrots.

Slice the avocado and layer on top, then spoon the dressing over the salad, keeping it on top to prevent sogginess.

Sprinkle sesame seeds and nori flakes on top. Seal the jar or cover the bowl and refrigerate until serving.