Begin by thoroughly washing the cucumber, then slice it thinly using a sharp knife or mandoline for even pieces—aim for about 1/8 inch thickness. Arrange the cucumber slices at the bottom of a large jar or bowl, gently pressing down to create a sturdy base.

Next, chop the red onion finely and sprinkle it evenly over the cucumbers. Follow with cubed tofu, shelled edamame, grated carrot, and chopped spring onion, layering them in that order.

In a mixing bowl, combine vegan cream cheese and vegan mayo until well blended. Add Sriracha, chili oil, and soy sauce, whisking until fully incorporated.

Spoon the creamy dressing over the layered vegetables, focusing on keeping it at the top to prevent the bottom layers from getting soggy.

Optionally, finish by sprinkling toasted sesame seeds and nori flakes on top.

Seal the jar or cover the bowl with plastic wrap, then refrigerate for at least one hour, but ideally overnight.

When you're ready to serve, shake the jar vigorously or serve directly from the jar for a stylish presentation.