Begin by washing and thinly slicing the cucumber, then arrange the slices at the bottom of a clean, spacious jar.

Next, carefully add the sliced onion on top of the cucumbers, followed by diced firm tofu, shelled edamame, julienned carrot, and chopped spring onion.

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

Spoon the mixed dressing over the layers of vegetables, ensuring it stays closer to the top to prevent any sogginess.

Sprinkle sesame seeds and nori flakes on top to add flavor and texture.

Seal the jar and refrigerate for at least one hour, or overnight for best results.

Before serving, give the jar a gentle shake to combine the dressing with the layered ingredients.