Wash the cucumbers thoroughly under cool running water. Thinly slice them into rounds, aiming for about 1/4 inch thick. Lay the cucumber slices at the bottom of a wide jar or bowl.

Julienne the carrots for crunch and color, and slice the green onions thinly. Layer these over the cucumbers, followed by the baked or pan-crisped tofu and edamame.

Cube the avocado and place the cubes near the top of the salad to prevent browning.

In a small mixing bowl, combine the vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Mix until smooth.

Spoon the dressing generously over the layered ingredients in your jar or bowl.

Sprinkle sesame seeds and nori flakes over the top for added crunch and flavor.

Seal the jar and refrigerate for at least 30 minutes before serving.