Wash thoroughly 2-3 Persian or English cucumbers, then slice them into thin rounds. Layer the cucumber slices in a mason jar or bowl.

Chop ½ cup of spring onion and finely cube 1 block of firm tofu. Evenly distribute the chopped onion on top of the cucumbers, followed by the tofu. Add ½ cup of edamame and 1 large grated carrot.

In a medium-sized mixing bowl, combine 2 tablespoons of vegan cream cheese, 2 tablespoons of vegan mayo, and 1-2 tablespoons of Sriracha. Stir in 1 teaspoon of chili oil and 1 tablespoon of soy sauce.

Carefully spoon the dressing over the layered vegetables without mixing them. Aim for an even coat that ensures every component is tantalizingly dressed.

Sprinkle 2 tablespoons of sesame seeds atop the dressing, and add 1-2 teaspoons of nori flakes if using.

Seal the mason jar tightly or cover the bowl. Refrigerate your salad for at least 1 hour to allow the flavors to meld beautifully.

Before serving, give the jar a gentle flip to mix the creamy dressing with the fresh ingredients. Enjoy it straight from the jar or serve it over rice or cold soba noodles.